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
An IT professional, Sushmita loves spending time developing new recipes. Her hometown in Jharkhand is has always been an inspiration, and influences her cooking.