Ingredients Jump to Instructions ↓


  2. 1 cup plain rice

  3. 1 cup parboiled rice

  4. 1/4 cup white udad dal

  5. 1/2 tsp. methi (fenugreek) seeds

  6. 1 /2 tsp soda bi carbonate

  7. 1/2 cup curds

  8. 10-12 tsps. ghee or oil as preferred

  9. water for grinding


  11. Wash the rices and dal together.

  12. Add plenty of water and methi seeds.

  13. Allow to soak for 7-8 hours or overnight.

  14. Rewash the rice by draining the water 2-3 times.

  15. Grind to a paste. Rawa-like grains should be felt in the batter. Add soda bicarb and salt and mix well.

  16. Keep aside in a warm place for 8-10 hours.

  17. Beat the curds well.

  18. Add to the batter, add more water if required.

  19. The consistency of the batter should be thick enough to thickly coat on a spoon when dipped.

  20. Heat the iron griddle or non-stick tawa well.

  21. Pour a spoonful of batter in the centre, spread with the back of the spoon to a thin round.

  22. Pour a tsp. of ghee or oil over it.

  23. Remove with spatula when crisp.

  24. Serve hot with chutney and / or sambar.


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