1/2 cup (75 g) 2 1/2 oz Split black gram (urad dal)
1/2 cup (50 g) 1 3/4 oz Lentil (masoor dal)
1/2 cup (80 g) 2 3/4 oz Bengal gram (chana dal)
1 cup (200 g) 7 oz Rice
6 Dry red chillies (sookhi ial mirch)
1/4 cup (30 g) 1 oz Onions, chopped
Salt to taste
4 tbsp (16 g) Coconut (nariyal), grated
1/2 tsp (2 1/2 g) Asafoetida (hing)
2 tbsp (4 g) Green coriander (hara dhaniya), chopped
2 tbsp (30 ml) 1 fl oz Vegetable oil
1/2 cup (50 g) 1 3/4 oz Lentil (masoor dal)
1/2 cup (80 g) 2 3/4 oz Bengal gram (chana dal)
1 cup (200 g) 7 oz Rice
6 Dry red chillies (sookhi ial mirch)
1/4 cup (30 g) 1 oz Onions, chopped
Salt to taste
4 tbsp (16 g) Coconut (nariyal), grated
1/2 tsp (2 1/2 g) Asafoetida (hing)
2 tbsp (4 g) Green coriander (hara dhaniya), chopped
2 tbsp (30 ml) 1 fl oz Vegetable oil
method
1. Clean and soak the first four ingredients in 4 cups water with the dry red chillies for 2 hours. Then drain and grind these ingredients coarsely with onions, salt, coconut, asafoetida, and green coriander.
2. Add enough water to the above mixture to make a batter of dropping consistency.
3. Heat the griddle (tawa); pour a ladleful of the batter, spread it evenly to make a paper-thin pancake. Sprinkle a little oil around the sides and cook until golden brown on the underside. Fold as desired. Make similar pancakes till all the batter is used up.
4. Serve hot with jaggery.
2. Add enough water to the above mixture to make a batter of dropping consistency.
3. Heat the griddle (tawa); pour a ladleful of the batter, spread it evenly to make a paper-thin pancake. Sprinkle a little oil around the sides and cook until golden brown on the underside. Fold as desired. Make similar pancakes till all the batter is used up.
4. Serve hot with jaggery.
serving amount
serves: 4 - 6 (makes: 10 - 15)
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