Chhilka Roti

Soak rice and lentils separately, then grind them with a little water into a coarse pourable batter.

Stir in minced chile, ginger, cumin, cilantro, and salt.

Heat a lightly oiled griddle and spread a ladle of batter into a thin round.

Cook until the underside browns, flip, and crisp the second side with a few drops of oil.

Serve the roti warm with tomato chutney or a simple vegetable curry.