I like making thick Dangel/Handvo pancake instead of thin pudla/crepes like. If you follow the exact measurements and steps as mentioned in this recipe, you will make 6 thick Dangela. If you prefer thin crepes like dangela, then you will end up with more. You can certainly skip fruit salt (eno) and fermentation time to about an hour or two if you like to make thin ones.
Take ¾ cup of the batter out in a wide bowl. Then prepare for the tempering (tadka) as mentioned below.
Heat up 2 tsp of oil in a small cast iron pan or a non stick pan. I like using 8" wide pan.
Once the oil is hot, add in ½ tsp of mustard seeds and 1 tsp of white sesame seeds. Once they pop, add in 2 whole dry red chilis & 2 curry leaves with a pinch of asafetida (hing). Turn the heat down and spread the tempering (tadka) evenly all over the pan.
In the bowl you took the batter out, add ¼ tsp of fruit salt (eno). Mix vigorously in just one direction to get it light and fluffy.
Immediately pour the mixture in the pan you had tempering (tadka ready). Spread it evenly all over the pan. Cover it and cook on low to medium heat for 5-8 minutes, or until the bottom layer gets brown and crispy while the top later is not liquidy anymore.
Flip the Dangel/Handvo pancake. Cover it and cook on low to medium heat for 4-6 minutes, or until the bottom later gets brown and crispy.
Uncover and check both sides. Both sides should be nicely brown and crispy while the middle should be well cooked. You can check by poking toothpick or knife, if it comes out clean with no sticky better on it, it is well cooked!
Repeat all the above steps to make all Dangel/Handvo pancake. Enjoy it with cup of chai and achar on side!