In a mixing bowl, combine wheat flour, gram flour, semolina, salt, turmeric powder, red chili powder, coriander powder, cumin powder, carom seeds, cumin seeds, and sesame seeds.

Add chopped cabbage, carrot, capsicum, and onion to the dry mixture.

Mix in fresh curd, crushed green chili, ginger, and garlic. Stir well to form a thick batter.

Add one packet of Eno and mix gently to incorporate air into the batter.

Heat oil in a pan and pour a ladle of the prepared batter onto the pan, spreading it evenly to form a pancake-like shape.

Cook on medium heat until golden brown on both sides. Repeat for the remaining batter.

Heat oil in a small pan and add mustard seeds, sesame seeds, and red chilies.

Allow the seeds to splutter and pour the tadka over the cooked pancakes for added flavor.