All dal soak for 5-6 hours then blend it with yoghurt. Leave it for another 7-8 hours for ferment.

Then add all grated Vegetables, ginger chilli garlic paste to the batter. Add all masala, add 1 eno and mix well.

Heat the oil add mustard, cumin,seasame,curry leaves,pinch of asafoetida and add in batter.

Now pour the batter in pan, keep thickness of 1 inches you can level the batter with the spoon. Sprinkel some seasame seeds on top all over the batter cover the pan with lid and cook hanvo on low flame.

When you see the sides golden, then with a spatula gently lift and turn over cook the second size too. If you use more oil on it the entire base will be crisp and golden.

Now for chutney. Blend coconut, roasted chana, peanuts, garlic, ginger, chilli, cumin, salt blend well adding just 3 to 4 tbsp water and make thick smooth chutney.

For tempering heat oil in a pan, add mustard,cumin, red chilli, urad dal, fry until the dal turns golden. Then add curry leaves and asafoetida. Pour it to the chutney.