Lingkan Reang
Finely chop green chilli and coriander, then mix with singhara atta, cumin powder, and sendha namak in a bowl.
Add water to make a thin, pouring consistency batter.
Heat a tawa or pan and pour a ladle of batter without spreading.
Drizzle oil on the edges and cook until browned, then flip and cook the other side.
Repeat for the remaining batter.
Serve warm with raita, chutney, or sabzi.