In a bowl, combine All Purpose Flour, chopped green chilli, grated ginger, grated coconut, jaggery and salt.
Mix well and add water to form a lump-free batter with a slightly watery consistency. You can add about 1 and 3/4 cups of water.
Mix in the seasoning: heat oil in a pan and add mustard seeds. Once the seeds start spluttering, add curry leaves and turn off the heat. Pour this mixture into the batter and stir to combine.
Heat a nonstick or iron griddle/tawa until hot. Ladle the batter onto the griddle, leaving tiny holes for a lacy pattern. Sprinkle with a little oil.
Cook until crispy and transfer to a plate. Serve hot.
0 servings