In a bowl, combine Aashirvaad Sugar Release Control atta, water, salt, rava, coriander, onions and ginger. Whisk to get a smooth batter. In a small pan or a tadka ladle, heat 1 tsp oil. Add mustard and cumin seeds, let it splutter. Drop in the curry leaves and chopped green chillies. Give it a quick stir and transfer this tempering into the prepared batter. Cover and keep aside for 10 minutes.