Blend all the ingredients together in a large saucepan and mix into a thickish batter.
Cover and leave overnight. The next day, add 1/2 cup of semolina and mix well.
Heat ghee in a flat pan and drop a tbsp of the batter into it.
When the edges turn brown, turn over and cook on the other side.
Drain well and cool.
The edges should be crisp and the centres soft.
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