Mix flours, soda and salt in bowl. Add 1 cup water and stir to mix (mixture will be thick). Wait 5 minutes and add additional ½ cup water and mix well.
Add vegetables and nigella seeds. Mix thoroughly.
Heat 1–2 tablespoons oil in sauté pan. Gently drop large tablespoons of batter into pan. Cook on medium-high for 2 minutes per side. Press down gently after flipping over.
Serve with raita and chutney
Makes about 3 cups
Combine all ingredients and let rest in refrigerator for 20 minutes.
Makes about 2 cups
Heat oil slowly with mustard seeds until they start to pop. Add remaining ingredients. Cover and cook on medium heat, stirring frequently, for 15–20 minutes, until the fruit has mostly broken down. Cool and serve.