In a bowl take washed and chopped fenugreek leaves. Add turmeric powder, red chilli powder, asafoetida, ginger garlic paste, (green chilli paste if you want spicier), oil. and salt

Rub fenugreek leaves and spices with fingers. Mix them well. Add yogurt.

Add whole wheat flour and chickpea flour.Mix. Add water and make batter mixing well to see no lumps are there. Keep it covered aside for 30 minutes.

In the meantime grease the flat anodised/aluminium/iron pan with oil. If using nonstick pan no need to grease. (I prefer using the anodised/aluminum/iron pan for makiing puddla. The puddla comes out crisp).

Heat the greased pan. Now pour a ladleful of batter on the heated pan. With a help of spatula spread the batter on all the sides from center to make a thin circle. (If using a non stick pan, pour the batter and spread it in a circular motion like making dosa with the ladle). Spread oil on the edges. keep the heat medium.

After 3-4 minutes gently flip the puddla and cook on the other side. (many times the first 2-3 puddla will not come out properly, but once the pan is heated evenly it will start coming out good).

Make similarly other puddla and serve hot with ketchup, chutney, sliced onions. I have shown the puddlas from both sides. See how crispy they are.