1. Sift the flour and combine with semonlina, salt, and buttermilk to make a batter.
2. Heat 1 tbsp of oil and fry mustard seeds till they pop.
3. Then add green chilies and fry for 1 minute more.
4. Pour into the batter and add asafetida along with 1/2 cup of water.
5. Heat an iron griddle or a teflon pan. Put a tsp of oil on it.
6. Pour some batter on the griddle with a large ladle. Quickly spread the batter evenly into a thin layer; let cook for 2 minutes.
7. Pour another tsp of oil around the pancake.
8. When cooked on one side, turn over and cook on the other side.