PREPARATION

1. In a blender, add 85 grams mangoes and blend it into a puree.
2. In a mixing bowl, add 230 grams yogurt, 20 grams gram flour, blended mango puree, 1 teaspoon ginger paste, 1/2 teaspoon green chili, 2 teaspoons jaggery, 1/2 teaspoon turmeric, 1 teaspoon salt, 1/2 teaspoon red chili, 500 milliliters water and mix it well.
3. Take a skillet, add the batter in it and mix it well.
4. Bring it to a boil.
5. Boil for about 5 - 7 minutes on medium heat.
6. Remove it from heat and keep aside.
7. Heat 15 milliliters ghee in a pan, add 2 pods cloves, 1 cinnamon stick, 1/2 teaspoon mustard seeds, 1/2 teaspoon cumin seeds, 2 dry red chili and stir for 2 - 3 minutes.
8. Add 8 - 10 curry leaves, 1/4 teaspoon asafoetida and stir for 1 - 2 minutes.
9. Add the tempering over the fajeto and mix it well.
10. Cook for 5 - 7 minutes on medium heat.
11. Remove it from heat.
12. Serve.