In a mixer jar, add 1 cup wheat flour, ¼ cup rava, 2 tbsp besan, and 2½ cups water. Grind it into a smooth batter.

Transfer the batter to a bowl and let it rest for 10 minutes.

Now, in a tadka pan, add 1 tbsp oil, 1 tsp cumin seeds, ½ tsp mustard seeds, 1 tbsp white sesame seeds, a few curry leaves, 3 chopped green chilies, and 1 tsp ginger paste. Sauté for a few seconds.

Add the tempering to the batter. Also add ¼ tsp turmeric powder, 1 tsp red chilli flakes, 1 tsp coriander powder, salt to taste, ½ tsp garam masala, a pinch of hing, ½ tsp ajwain, ¼ cup chopped onion, and ¼ cup chopped coriander leaves. Mix well. The batter is now ready.

Heat a pan on a high flame and grease it lightly with oil.

When the pan becomes very hot, lower the flame and pour the batter onto the pan.

Keep the flame on low to medium and cook the pudla until it turns crisp.

Flip it over and roast until both sides turn golden brown and crispy.

Enjoy hot Tikha Pudla with Tadka Raita.

In a mixing bowl, add curd, roasted cumin powder, salt, and black salt. Mix well until the curd becomes smooth.

Add red chilli powder in the center of the curd.

In a tadka pan, heat some oil and add cumin seeds, chopped ginger, chopped green chilli, and curry leaves. Sauté for a few seconds.

Pour the tempering over the curd and mix well.

Tadka Raita is ready to serve with Tikha Pudla.