For ghari:

1. Mix all ingredients and add water to make thick batter (like dosa)

2. Heat a nonstick tawa or griddle, put a ladleful of batter in centre.

3. Spread into a thin round like a dosa.

4. Cook till browned, flip side with spatula, cook other side.

5. Remove keep aside, repeat for remaining batter.

For Raita:

1. Beat milk and curds together till smooth.

2. Break ghari into small pieces, add to curds.

3. Add salt, chilli powder, coriander, mix well.

4. Heat oil in a tiny pan, add seeds, asafoetida, splutter.

5. Carefully add to Raita and cover immediately.

6. Allow the spluttering to stop.

7. Mix well and chill for an hour before serving.

Making time: 25 minutes
Makes: 3-4 servings

Shelflife: Fresh