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Ingredients (Measurement Conversion Calculator) Soda bi-carbonate - 0.5 teaspoon
Plain rice - 1 cup
Methi (fenugreek) seeds - 0.5 teaspoon
Yoghurt - 0.5 cup
White urad dal - 0.5 cup
Water - as needed, for grindin
Parboiled rice - 1 cup
Ghee or Oil - 10-12 teaspoons
Directions
Wash the rices and dal together. Add plenty of water and methi seeds. Allow to soak for 7-8 hours or overnight. Re-wash the rice by draining the water 2-3 times. Grind to a paste. Rawa-like grains should be felt in the batter. Add soda bicarbonate and salt and mix well. Keep aside in a warm place for 8-10 hours. Beat the yoghurt 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 a spoon to a thin round. Pour a teaspoon of ghee or oil over it. Remove with spatula when crisp. Serve hot with coconut chutney and / or sambar.
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Vegetarian dish, Served as snacks, south-Indian delicacy
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