| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Greek | Bawarch4 | 1 | servings |
INGREDIENTS
| 1 | c | Plain rice |
| 1 | c | Parboiled rice |
| 1/4 | c | White udad dal |
| 1/2 | ts | Methi; (fenugreek) seeds |
| 1 | /2 teaspoons soda bi carbonate | |
| 1/2 | c | Curds |
| 10 | ts | Ghee or oil as preferred; (10 to 12) |
| Water for grinding |
INSTRUCTIONS
Wash the rices and dal together. Add plenty of water and methi seeds. Allow to soak for 7-8 hours or overnight. Rewash the rice by draining the water 2-3 times. Grind to a paste. Rawa-like grains should be felt in the batter. Add soda bicarb and salt and mix well. Keep aside in a warm place for 8-10 hours. Beat the curds 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 the spoon to a thin round. Pour a teaspoon of ghee or oil over it. Remove with spatula when crisp. Serve hot with chutney and / or sambar. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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