Contributed by Mrs. Lolita Fernandes
Ingredients
| Quantity | Measure | Ingredients | Description: |
|---|---|---|---|
| 1 | Teacup | Rice, Boiled (ukda chawal) | Ukda chawal. Soak in water |
| 1 | Teacup | Rice, Raw | Surai rice Soak in water |
| 1/4 | Teacup | Dhal, Urid (white) | Soak in water |
| 1/2 | Teaspoon | Methi - (Fenugreek) | Soak in water |
| 1/2 | Teaspoon | Soda bi-carbonate | Add to the batter |
| 1/2 | Teacup | Curds | Beat well |
| 10-12 | Teaspoon | Ghee | or oil |
Method
Wash the two types of rice and dal tand soak ogether.in plenty of water and methi seeds.
Allow to soak for 7-8 hours or overnight. Rewash the rice by draining the water 2-3 times.
Grind to a paste. Rava -like grains should be felt in the batter. Add soda bi-carb and salt and mix well.
Keep aside in a warm place for 8-10 hours.
Beat the curds well. Add to the batter, add more water if required.
The consistency of the batter should be thick enough to thickly coat on a spoon when dipped.
Heat the iron griddle or non-stick tawa well. Pour a spoonful of batter in the centre, spread with the back of the spoon to a thin round. Pour a tsp. of ghee or oil over it. Remove with spatula when crisp.
Serve hot with chutney and / or sambar.
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