Pour in the buttermilk forming a dosa like batter.
Add all the spices and mix well.
Heat oil in a non-stick pan and roll out the pan cakes. Cook till golden on each side.
Enjoy with methi chutney.
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.