Mix all the ingredients with salt and water to a thick consistency. Keep in a warm place to ferment (6 hours to overnight).
Dilute batter with little water till it stays thick yet spreads evenly on tawa.
3. Heat tawa. Ladle the batter and spread it into a circle using the back of the ladle or a large spoon. Gently grease batter with oil on the edges and the middle. Cook each side till the crust crackles and becomes golden. Serve immediately. Best eaten hot and crispy right off the tawa.