Heat 3/4 cup of water in abroad non-stick pan, add the jaggery, mix well and cook on a medium flame for 2 to 3 minutes or till the jaggery melts.
Remove from the flame, transfer into a bowl and keep aside to cool slightly.
Add the whole wheat flour and fennel seeds, cardamom powder and mix well till no lumps remain.
Heat a non- stick tava and grease it using a little ghee.
Pour a small ladleful of the batter on it and spread it evenly.
