Ingredients Jump to Instructions ↓

  1. you'll need:

  2. 1 cup Brown Rice

  3. 1/2 cup whole black gram / whole urad dal

  4. 1/4 cup whole bengal gram / whole chana dal

  5. 1 tbsp grated coconut

  6. 1 pinch of methi / fenugreek seeds (pinch with 3 fingers)

  7. 1-2 green chillies

  8. A pinch of Hing/Asafoetida

  9. Sea salt

  10. Oil for pan roasting (I prefer peanut oil)

Instructions Jump to Ingredients ↑

  1. it’s done:

  2. Place the Brown rice, fenugreek seeds and whole lentils in a large bowl, wash and soak them in water overnight.

  3. In the morning, drain the water and give them another nice wash. This tiny step is important as it significantly reduces the gas causing indigestible complex sugars in the lentils.

  4. Grind them with grated coconut, hing and green chillies along with a little water until smooth. The finished batter should neither be too thick nor runny.

  5. Remove into a larger bowl (needs space for batter to rise), cover and set aside for fermenting for about 6-8 hours.

  6. Once fermented, give the batter a good stir to mix well.

  7. Add salt only to the portion that you will use now.

  8. Place a tawa/griddle over medium-high heat. When the tawa is hot enough, ladle out about half a cup of batter and spread evenly in a circular motion.

  9. Drizzle some oil all around and at the center, flip and cook on either sides until golden brown.

  10. Serve hot with a chutney of your choice.


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