Mix all of the above in a food processor. Add up to 1 cup of water to make a batter. Transfer to a bowl and set aside for at least 15 minutes.
Heat a griddle until water dances on it. Stir in the rest of the ingredients:
Drop tablespoons of the batter on to the griddle, and cook both sides until golden brown. Keep warm for serving, or cool-wrap-refrigerate for up to 24 hours and warm in a 300 oven before serving.
To serve, top with jalapeno-lime yogurt and lime zest, cilantro, or finely minced red bell peppers for garnish.
Jalapeno-Lime Yogurt:
tags: vegetarian, Indian
source: The Vegetarian Table - India, by Yamuna Devi