Take gram flour, carom seeds, red chilli powder, turmeric powder, a pinch of asafoetida, salt in a bowl and mix well. Add some water and whisk it until lumps disappear. Add some water to make the loose and smooth batter.
Heat non-stick pan. Drop small spoonfuls of batter and spread into small cheelas. Drop some oil around it's corners and some over it.
Cook until it is golden brown from the bottom. Flip it and cook from another side until it is golden brown. Remove it from the pan.
Mix the curd then add red chilli powder, sugar, cumin seeds powder, black pepper powder, black salt and salt in another bowl. Add the cheelas to the yogurt and mix well.
Heat the oil in a pan or spoon. Add cumin seeds, mustard seeds, asafoetida, curry leaves, and sauté and flame off then add red chilli powder. Pour this tempering over the curd and mix.
Transfer the cheela raita into a serving bowl and serve with onion missi roti or chapati.
