Mangalorean Recipes

Ingredients

Method

Soak the rice and dhal separately over night, and grind them separately, as you did for the previous recipe.  

Place a non stick pan on the stove and apply a little ghee and pour a ladle full of batter, on the heated pan.   Cover it with a lid.   Allow it to cook for ten minutes, (or 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.

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