Mix all dals and methi and soak it overnight separately.
Next morning, grind all of the ingredients (onion, red chillies, curry leaves) along with a little salt and asafoetida.
The consistency of the batter should be thick enough to thickly coat on a spoon when dipped.
Add finely cut coriander leaves to the mixture.
Heat the iron griddle or a non-stick tawa well.
Pour spoonful of batter in the centre, spread with the back of the spoon to a thin round.
Pour a tsp of ghee or oil over it.
Remove with spatula when crisp.
Serve hot with coconut chutney and / or sambar.
Bawarchi of the week
Bridget White-Kumar is a cookery book author, food consultant and culinary historian. Colonial Anglo-Indian food is her area of expertise. She has brought out 7 recipe books specialising in Anglo-Indian cuisine.