Ingredients:

• Parboiled Rice – 4 cups
• Whole Urad Dal – 1 cup
• Fenugreek seeds – 1/4 tsp
• Salt – 1 1/2 tbsp

Method:

Soak all the ingredients (except salt), rice and dal+fenugreek separately for about 4 hours. Then wet grind them separately pouring enough water to make a thick batter. Then, mix both batters (from rice & dal) and add the salt and mix well and set aside to ferment (the batter will rise about 1/2 inch to an inch). Under normal tropical weather conditions, this should take around 10-12 hrs. In colder conditions, it might take longer. Don’t allow to ferment longer (The batter will turn sour).

Once the batter is fermented, mix well again, adding a pinch of baking soda dissolved in few tsp of water. Add some water to get a lighter consistency (compared to the idli batter). Heat a tawa (flat pan), smear some oil on top, and then pour about 8 tbsp of the batter into a round shape on the tawa. Spread the batter well on the tawa to make a thin layer. Pour a little oil on the sides to make it crispy. Once cooked and crisp on one side, turn over and allow to cook on the other side. Can be served with any chutney or sambhar.