3/4 cup (150 g) 5 oz Rice, soaked for 4 hours
1/4 cup (40 g) 1 1/4 oz Split black gram (urad daf) soaked for 4 hours
Salt to taste
4 tbsp (60 ml) 2 fl oz Vegetable oil
1/4 cup (40 g) 1 1/4 oz Split black gram (urad daf) soaked for 4 hours
Salt to taste
4 tbsp (60 ml) 2 fl oz Vegetable oil
method
1. Drain the rice and split black gram and grind them together, adding enough water to make a smooth batter. Stir in the salt. Keep aside.
2. In a non-stick pan, pour a ladleful of the batter and spread it evenly to make a paper-thin pancake. Sprinkle some oil over the pancake and cook till golden brown. Make similar pancakes till all the batter is used up.
3. Fold them as desired.
4. Serve hot with gun powder, araitha sambhar and coconut chutney.
2. In a non-stick pan, pour a ladleful of the batter and spread it evenly to make a paper-thin pancake. Sprinkle some oil over the pancake and cook till golden brown. Make similar pancakes till all the batter is used up.
3. Fold them as desired.
4. Serve hot with gun powder, araitha sambhar and coconut chutney.
serving amount
serves: 4 - 6 (makes: 8 - 10)
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