Instructions

1. 1
   Prepare a smooth batter by mixing the dahi, besan, salt, red chilli powder and garam masala into a plate (ideally a mostly-flat plate but a little curved on the edges). The batter should not be overly watery, it should be thick enough to stick on the bread like a wet-paste. You may add some water to the batter if it's too thick.
2. 2
   Dip the bread or liberally apply the the batter on the bread such that all sides (including the brown sides) are well covered with the batter. You can remove some excess batter if it's too much.
3. 3
   Heat up a tablespoon of ghee on a non-stick pan (non-stick is very important!) and place the battered bread on the pan away from you. Put some more melted ghee on the other end when one end cooks.
4. 4
   Cook both sides until brown. Because of the curd, the batter will be wet, so it takes a little time to cook. But eventually it should cook well-browned on both sides and remain soft inside (because of the yogurt).
5. 5
   Once all the bread slices are cooked, prepare the temper. Heat up some ghee in a small pan (ideally a small tempering pan). Add mustard seeds first. Once they crackle. Add the cut onions and the slit green chilli. Fry them for a bit. After a minute or so, add some salt and then drop in the curry leaves.
6. 6
   Set the bread on a plate and dress the temper on top of the bread.
7. 7
   Enjoy!