Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        ***FOR GHARI***
   2      tablespoons    -- ¥
   1      gram          flour
     1/2  teaspoon      red chilli powder
                        salt to taste
   2      pinches       soda-bicarb
   1      teaspoon      oil
                        ***FOR RAITA***
   2      cups          fresh curds
   1      cup           milk
     1/2  teaspoon      cumin & mustard seeds
   2      pinches       asafoetida -- (2 to 3)
   1      teaspoon      oil
     1/2  tablespoon    coriander chopped fine
     1/2  teaspoon      red chilli powder
                        salt to taste

Preparation:

For ghari: Mix all ingredients and add water to make thick batter (like dosa) Heat a nonstick tawa or griddle, put a ladleful of batter in centre. Spread into a thin round like a dosa. Cook till browned, flip side with spatula, cook other side. Remove keep aside, repeat for remaining batter. For Raita: Beat milk and curds together till smooth. Break ghari into small pieces, add to curds. Add salt, chilli powder, coriander, mix well. Heat oil in a tiny pan, add seeds, asafoetida, splutter. Carefully add to Raita and cover immediately. Allow the spluttering to stop. Mix well and chill for an hour before serving. Making time: 25 minutes Makes: 3-4 servings Shelflife: Fresh