Ingredients
1/2 cup soya flakes
1 cup buttermilk
1/2 cup rice flour
1/2 cup sooji
1 tomato, chopped
1 onion, chopped
1 capsicum, chopped
1 tsp black pepper powder
1 tsp red chilli powder
1 tsp jeera (cumin) powder
2 Tbsp oil
1/2 tsp mustard seeds
1/2 tsp channa daal
1/2 tsp urad daal
6 curry leaves
Heeng (asafoetida)
1 Tbsp coriander leaves, chopped
1 cup water
Method
Heat a frying pan and add oil.
Make a tadka of urad daal, channa daal, mustard seeds, curry leaves & heeng.
Fry for about a minute, add soya flakes, stir well.
Add water & salt
Cook till the flakes are soft to touch, remove from stove.
Let it cool for 10 minutes.
Add rice flour, sooji, seasonings & buttermilk to the soya mixture, mix well
Add water if needed to make into thick consistency.
Keep covered for half an hour.
Heat a tawa and grease with a little oil.
Pour a ladle full of batter, sprinkle chopped vegetables, salt & chilli powder.
Pour some oil on all sides.
Cover and cook on medium flame till sides are loose and base gets golden brown.
Flip over and cook.
Serve with non-fat curd spiced with black salt, pepper and chopped coriander.