Grease the back side of steel Thails with some oil.

Mix together gram flour, refined flour,ginger, green chilli paste,turmeric powder, chilli powder and salt. Add buttermilk and whisk to make a smooth batter.

Heat a deep non- Stick pain.pour batter and cook till the mixture thickness, whisking continously.

Spread the mixture on greased thalia thinly and set aside to cool.

Heat oil in a non-stick pan. Add mustard seeds and let them splutter add asafoetida and curry leaves mix for a few seconds.

Cut cooked mixture into thick strips, roll lightly and arrange on a serving plate.

Pour tempering on top, garnish with Coriander leaves.