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Ingredients
Parboiled Rice - 4 cups
Whole Urad Dal - 1 cup
Fenugreek seeds - 1/4 tsp
Salt - 1 1/2 tbsp
METHOD
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
10-12 hours.
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.
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