Ingredients
| Quantity | Measure | Ingredients | Description |
| Half | Kilogram | Rice, Boiled | Uncooked, a fat variety. - see note below |
| Half | Kilogram | Rice, Raw | Uncooked, a thin variety. |
| Half | Kilogram | Dhal, Urid |
Method:
Soak the rice and dhal separately over-night, and grind them separately the next day. Mix all the batter of rice, and urid dhal. The batter should not be watery nor very thick.
Place a non stick frying pan on the stove and smear a little ghee. You may cut half and onion and prick a fork to the curved side and use it as a brush to dip it in oil and smear the frying pan. Pour a ladle full of batter, on the heated pan. Cover it with a lid. Allow it to cook for ten minutes, (or for a time you find from your experience) and then remove it with a flat ladle, called kailato. Put the rice pancake, on a wicker basket, lined with a muslin cloth.
Note
Ukda chawal is rice par-boiled and then the husk is removed. It is a fat variety of rice, which is whitish in colour.
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