Parboiled Rice - 4 cups
Whole Urad Dal - 1 cup
Fenugreek seeds - 1/4 tsp
Salt - 1 1/2 tbsp
Soak the rice and dal (along with some fenugreek) in water for about 8 hours. Then wet grind them separately pouring enough
water to make a thick batter. Then, mix the dal and rice batter and add the salt and mix well and set aside to ferment for
Once the batter is fermented, mix well again. 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.