June 16, 2018


Rice - 500 gms
Urad dal - a handful
Tuvar dal - a handful
Channa dal - 2 handfuls
Sour buttermilk - 1 glass
Ginger - 1" piece
Garlic flakes - 4
Asafoetida - a pinch
Green chillies - 6
Coriander leaves - small bunch
Baking soda -1/2 tsp mixed with 1 tsp oil
Fenugreek seeds - 1/2 tsp
Mustard seeds - 1/2 tsp
Cumin seeds - 1/2 tsp
Turmeric powder - 1 tsp
Curry leaves - few
Til - 2 tbsp
Salt and chilli powder to taste


  • Wash and soak the rice and dals separately for 6 hours.
  • Drain and grind the rice and the dals together coarsely.
  • Add buttermilk and keep aside for 10 hours.
  • Grind together ginger, garlic and chillies and mix into the batter along with soda and coriander leaves.
  • Heat 4 tbsp of oil; add asafoetida, curry leaves, fenugreek, cumin and mustard seeds and allow them to crackle.Pour this over the batter along with salt and chilli powder. Mix well.
  • Now take a greased thick bottom pan, pour the batter and level the surface and sprinkle til on top.
  • Cover tightly, place a griddle or tava over the lid, put live coals in it and cook over a slow fire for 20 minutes or until the top turns into golden.
  • Cut into slices and serve with sweet chutney.
  • Or you can bake it in a moderate oven,

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