| 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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