Soak coarsely ground rice and lentils overnight in yogurt, adding warm water as needed to form a thick batter.

Ferment the batter for 10-12 hours.

In the morning, add shredded veggies, chopped onion, lemon juice, sugar, red chili powder, turmeric powder, salt, and ginger-garlic-green chili paste.

Mix well.

Dissolve Enos fruit salt in 1 tablespoon of water and add to the batter.

Adjust the batter consistency with a little water if needed.

Heat oil in a heavy-bottomed pan on low heat.

Add mustard seeds and red chilies; fry until dark and smoky.

Add sesame seeds.

Add curry leaves; when crackling, remove from heat and add to the batter.

Grease a medium-sized non-stick pan with oil.

Heat the pan and pour in the batter.

Sprinkle black and white sesame seeds.

Cover the pan and reduce heat.

Cook for approximately 10 minutes until it leaves the sides.

Turn it over and cook for another 5 minutes.

Remove from the pan and cool slightly before serving.