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• 1 & 1/2 cups besan (160 grams, also known as gram flour)
• 1 tablespoon sooji (14 grams, also known as semolina)
• 1 cup water (240 ml/8 oz + 1-2 tablespoons if needed)
• 2 tablespoons sugar (25 grams)
• 1 teaspoon salt
• 1 & 1/2 teaspoon ginger-chili paste (pulse together an inch of ginger and 2 green chilies in a food processor and use that)
• 1/4 teaspoon turmeric
• 1 & 1/2 tablespoons oil (22 ml, I used avocado oil)
• 3/4 teaspoon citric acid
• 1/4 teaspoon baking soda
• 1 teaspoon ENO (also known as fruit salt, use plain ENO (blue color bottle))
• 2 teaspoons oil (10 ml, I used avocado oil)
• 1/2 teaspoon mustard seeds
• 7-8 curry leaves
• 1/3 cup water (80 ml)
• 1 teaspoon sugar
• pinch salt
• 1-2 green chili (sliced)
• chopped cilantro (to garnish)
• desiccated coconut (fresh or frozen, to garnish)