Sieve the gram flour in a glass bowl .

Make a paste with green chilies and ginger .

Grease the reverse side of a stainless-steel thali or marble tabletop with a oil

Mix the gram flour with ginger green chili paste, salt, turmeric powder, lemon juice and buttermilk.

Take care that no lumps are formed.

In a thick bottomed pan, cook this mixture by stirring continuously till it becomes a smooth thick batter.

Quickly spread long and thin portions of the mixture over the oiled inverted thali or marble tabletop as thinly as possible while the batter is still very hot.

When cool, cut into 2” wide strips and roll then tightly, taking care that they don’t break

Heat two tbsp. of oil and add a pinch of asafoetida and mustard seed. When they crack/splutter, pour over the pieces.