1 cup chana no lot (chickpea flour)

2 cups pani (water)

1 cup chaash (buttermilk), or yogurt & water


1 teaspoon aadu (ginger), grated

2 teaspoon lilu marchu (green chili), minced

1/8 teaspoon hing (asafetida)

1/8 teaspoon hardar (turmeric)

1 teaspoon mithu (salt)


4 tablespoon tel (oil)

1 teaspoon rai (mustard seeds)

1/8 teaspoon hing (asafetida)

some kothmari (cilantro), chopped

some naariyel (coconut meat), grated


1.       Mix chickpea flour, water & buttermilk with an egg beater. Mix in ginger, green chilies, asafetida, turmeric & salt.

2.       Cook on low heat in a deep, thick‑bottomed pan, stirring constantly till it thickens. Test by pouring a teaspoon of the batter on a cool surface. If you can peel it off easily, it is done.

3.       Pour the mixture onto a counter top, a sheet of waxed paper on a tabletop, or onto a greased baking pan. Spread it quickly into a thin sheet about 1/8" thick.

4.       When cooled down, cut into 1 wide strips. Roll each strip into a diameter bundle. Place these bundles on a plate.

5.       In a small pot, heat oil with asafetida & mustard seeds. When the seeds start popping, pour the oil on the rolled bundles.

6.       Garnish with cilantro & coconut.


Note: This is also known as Paatavdi.


Source: Kokila