- In a large bowl, mix together 1 cup maida, 1 cup rice flour, and 1/4 cup vesan.
- Add 1 tsp cumin seeds, 1 tsp chopped curry leaves, 1 tsp grated ginger, and a pinch of asafoetida to the flour mixture.
- Gradually pour in 1 1/2 cups of water and mix until a smooth batter forms.
- Heat a non-stick pan over medium heat and lightly grease with oil.
- Pour a ladleful of batter onto the pan and spread it out into a thin circle.
- Cook for 2-3 minutes on each side until golden brown and crispy.
- Serve hot with coconut chutney or sambar.
This is an AI generated recipe, and it may not be perfect. Please use your own judgement when following the instructions.