Coarsely grind soaked channa dal, mixed sprouts and oats with some water. Remove in a bowl. Add finely chopped onion, chilli, ginger, coriander leaves, hing, cornflour and salt. Mix well. Keep aside for 10 mins.
Heat a tawa and spread some oil.
Place a spoonful of the batter in the middle and spread slightly. Sprinkle some oil on the top.
Cook on both the sides till crisp.
Serve with coconut chutney or tomato sauce.
Bawarchi of the Week
A self-taught cook, Abraham Chacko says his mother is his inspiration: As a child, he would follow her around the kitchen as she prepared flavorful, lip-smacking dishes.