Soak all the ingredients together overnight. (Except filling).

Then grind it in a fine paste.

Cover and place it in a warm place for about 5-6 hours for fermentation.

After that, you see your batter will double and you feel a little sour smell.

Now mix it and add little salt and water according to your consistency. The batter should be a little thin not watery.

Heat tawa, sprinkle some water and rub it with a clean cloth and pour 1 ladle of batter on tawa and start spreading in a circle.

Sprinkle some oil and let it cook until become crisp and golden.

Take out on a plate and enjoy.