3/4 cup (150 g) 5 oz Rice
3/4 cup (112 g) 3 3/4 oz Split black gram (urad dal)
Salt to taste
3/4 cup (112 g) 3 3/4 oz Split black gram (urad dal)
Salt to taste
For the filling:
1/4 cup (50 ml) 1 3/4 oz Vegetable oil
1 Onion, large, finely chopped
2 Tomatoes, large, finely chopped
4 Green chillies, finely chopped
1 tsp (2 g) Cumin (jeera) seeds
2 tbsp (8 g) Green coriander (hara dhaniya), finely chopped
1 Onion, large, finely chopped
2 Tomatoes, large, finely chopped
4 Green chillies, finely chopped
1 tsp (2 g) Cumin (jeera) seeds
2 tbsp (8 g) Green coriander (hara dhaniya), finely chopped
method
1. Prepare the batter by grinding together rice, split black gram, a little water, and salt. Keep aside.
2. For the filling, heat a little oil in a pan; add onion, tomatoes, green chillies, cumin seeds, green coriander, and salt to taste. Mix thoroughly and cook for a few minutes. Keep the filling aside.
3. Heat a non-stick pan; pour a ladleful of the batter and spread it evenly. Cook on medium heat.
4. Spread the filling on the batter, sprinkle a little oil around the sides and cook until the pancake is brown on the underside. Turn and cook the other side as well. Repeat till all the batter is used up.
5. Serve hot with coconut chutney
2. For the filling, heat a little oil in a pan; add onion, tomatoes, green chillies, cumin seeds, green coriander, and salt to taste. Mix thoroughly and cook for a few minutes. Keep the filling aside.
3. Heat a non-stick pan; pour a ladleful of the batter and spread it evenly. Cook on medium heat.
4. Spread the filling on the batter, sprinkle a little oil around the sides and cook until the pancake is brown on the underside. Turn and cook the other side as well. Repeat till all the batter is used up.
5. Serve hot with coconut chutney
serving amount
serves: 4 - 6 (makes: 8 - 10)
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