Contributed by Mrs. Lolita Britto.
Ingredients
| Quantity | Measure | Ingredients | Description |
|---|---|---|---|
| 1/2 | Teacup | Curds | |
| 1/4 | Teacup | Dhal, Urid (white) | |
| 10-12 | Teaspoon | Ghee | or oil |
| 1/2 | Teaspoon | Methi - Fenugreek | |
| 1 | Teacup | Rice, Boiled | Ukda Chawal |
| 1 | Teacup | Rice, Raw | Surai rice |
| 1/2 | Teaspoon | Soda bi-carbonate |
Method
Wash the two types of rice and dal together. Add 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 thawa well.
Pour a spoonful of batter in the center, 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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