Add some water to it and make a batter of pancake consistency.
Heat a griddle (non-stick tava) and grease it with oil.
Now, pour some batter and make a thin layer of it using a spoon.
After some time, add some oil around the chakuli and flip it on the tava.
Cook the chakuli till both sides become crispy.
Serve chakuli with sweet pickle.
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.