• 1 cup kodo millet
  • 1 banana
  • 1 cup country sugar
  • 2 tablespoon urad dal
  • 1 teaspoon toor dal
  • ¼ teaspoon fenugreek seeds
  • 1 pinch cooking soda
  • ¼ teaspoon salt
  • 1 cardamom
  • Ghee/ oil as needed


Wash millet well by rubbing at least 5 times to get rid of the impurities. Soak urad dal, toor dal, and methi seeds for 3 hours. Drain water and grind without much water (little water retained after draining is enough) to a smooth paste.

Add mashed banana and cardamom. Blend to combine. Transfer to a bowl and set aside for a minimum 5 hrs. Before making, add salt, cooking soda and mix well.

Heat the pan with ghee or sesame oil and fill with the batter. Cook covered for 2 mins. Flip and cook for another 2 mins in medium flame. Smear with more ghee or oil for crispy results.

Enjoy it hot.

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