Ingredients
| Quantity | Measure | Ingredients | Description |
| 3 | Medium | Chillies Green | Cut in bits for taste. Optional |
| 1 | Teaspoon | Chilly Powder, Red | For pungency. Can vary quantity to taste |
| As Required | Coriander Leaves (Kothmeer) | Washed and cut in pieces | |
| As Required | Curds | For blending the mixture. | |
| 1 | Teaspoon | Dhania Jeera Powder | For flavor and taste |
| 1/2 | Teacup | Flour, Gram /Chana Ata | To Bind the rice pulp Add more if needed. |
| 2 | Teacup | Rice, cooked (left-over) | To be smashed into a thick pulp |
| As Required | Salt | To taste |
Method
Smash left over cooked rice, the next day, and add to it gram flour to bind it with enough curds to make it a thick dough. Add chilly power, dhania jeera powder, minced coriander leaves and minced green chilles and add salt to taste.
Make thick flat cakes by placing a spoonful of dough on a heated non-stick flat dosa frying pan, and flatten it making a round shape, with a metal spatula, and fry with a little oil to coat the surface of the pan.
Serve it for breakfast.
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