Mix all ingredients in a big bowl and make batter with water.

Keep aside for 30 minutes.

Put medium heavy bottom kadai to heat.

Put 1+1/2 tsp oil in kadai and add rai and allow to splutter.

Now pour 3/4 cup batter and cover it.

Allow to cook on low heat (about 5 mins),when the base turns crisp and golden brown flip over.

Now allow other side to become crisp.

Serve hot with coconut chutney or tomato ketchup.