Soak the mahua next day and it to the fermented batter with 1 tsp salt. Heat the non stick pan, pour 1 tsp oil and spread it. Take 1 ladle batter and spread it on the tawa. Cook it for 5 minutes till the sides become crispy and began to rise.

FOR CHUTNEY: Chop the coconut into small sized cubes along with ginger. Roast the peanuts for 2 min and take out in a plate and peel off the skin by rubbing them between your hands. Put all of them together along with tamarind pulp in a mixture grinder and make a thin paste and add milk slowly while grinding. Heat the kadhai in medium flame and pour oil then add mustard seeds, red dried chilies cut in half and curry leaves. After 4 min add the chutney, cook for 3 min and switch off the flame.

FOR SAMBAR: Boil the the veggies after roughly chopping them with water and salt in a pressure cooker for 10 min. Pour the oil in a hot kadhai then add mustard seeds, dried red chilies and curry leaves. After 4 min add a mixture of Sambar masala, turmeric powder, coriander powder and tamarind pulp to it. Cook it for 5 minutes then pour the Sambar and cook for another 5 minutes, check the salt and switch off the flame.