In a mixing bowl, add 2 cups besan and 4 tbsp rava. Mix well.

Gradually add 1 cup water and prepare a thick batter initially. Cover the bowl and let the batter rest for 10 minutes.

After resting, add 1 cup chopped green onion, 1 cup chopped green garlic, ½ cup chopped methi leaves, ½ cup coriander leaves, 4 chopped green chillies, 2 tbsp chopped ginger, salt to taste, ½ tsp turmeric powder, 1 tsp red chilli powder, 1 tsp black pepper powder, 1 tsp cumin powder, 1 tsp ajwain, a pinch of hing, and 3 tbsp curd. Mix everything well.

The batter will be slightly thick at this stage. Add a few ice cubes and mix gently to adjust the consistency. The final batter should be medium-thick and pourable.

Heat a tawa and add 1 tsp oil. Pour about 1½ ladles of batter and spread it gently to form a medium-thick pudla.

Drizzle some oil around the edges and cook on a medium-low flame until the pudla becomes crispy on both sides.

The besan pudla is ready. Serve hot with tomato chutney.

In a pan, boil 3–4 cups water. Make small slits on the top of the tomatoes and add them to the boiling water. Boil for 5 minutes.

Remove the tomatoes from the water and peel off the skin.

Allow the tomatoes to cool, then grind them into a smooth puree.

Heat 2 tbsp oil in a pan. Add ½ tsp cumin seeds, ½ tsp mustard seeds, a pinch of hing, and 1 dry red chilli. Sauté until aromatic.

Add ¼ cup chopped onion and 1 tbsp ginger-garlic paste. Sauté until the onions turn soft.

Add the tomato puree and mix well.

Season with salt, ½ tsp turmeric powder, 1 tsp Kashmiri red chilli powder, and 1 tbsp sugar. Mix well and cook until the oil separates from the sides.

The tomato chutney is ready. Serve hot with besan pudla.