Bengal Gram flour – 1 cup
Whole Wheat Flour – 1 tblsp.
Green Chillies – 3 – 4 nos.
Dried Fenugreek leaves – 2 tblsp.
Coriander powder – 1 tsp.
Oil – 2 tblsp.
Oil – for frying
Salt – to taste
In a toap, combine Bengal gram flour, whole-wheat flour, salt, chopped green chillies, dried fenugreek leaves and oil. Mix well.
Add water to make a very thick batter of pouring consistency.
In a kadai, heat the oil for frying. Take some batter with the hand and pour it directly in the kadai. It should be round in shape. Let the Variyun fry in oil until it is golden brown in color.
Remove the Thabak Variyun, drain off the excess oil.
Allow them to cool. Store in an air tight container.