Ingredients   (Serves – 4)

  • Raw rice – 200 grams (1 cup)
  • Urad dal (split black gram, skinless) – 50 grams (¼ cup)
  • Fenugreek seeds – ½ tsp
  • Salt – 1 tsp or to taste
  • Water – as needed for soaking and grinding                              
  • Ghee or oil – 2 tbsp (for cooking)
  • Grated carrot – ½ cup
  • Finely chopped tomato – ½ cup
  • Finely chopped coriander leaves – 2 tbsp
  • Finely chopped green chili (optional) – 1

 

Method

  • Wash and soak rice, urad dal, and fenugreek seeds together in water for 4–5 hours.
  • Drain and grind to a smooth, thick batter using little water as required.
  • Transfer the batter to a bowl, cover, and allow it to ferment overnight or for 8–10 hours in a warm place.
  • Once fermented, add salt and mix well.
  • Heat a tawa or flat pan and lightly grease it with ghee or oil.
  • Pour a ladleful of batter and spread it slightly to make a thick pancake.
  • Sprinkle grated carrot, chopped tomato, green chili, and coriander on top.
  • Drizzle a little ghee around the edges and cook on medium flame until the underside turns golden brown.
  • Flip gently and cook the other side for a minute or two.
  • Remove and serve hot with coconut chutney or curd.

 

Prep Time – 10 minutes (plus soaking and fermentation)                  Cook Time – 20 mins.                         Total Time – 30 mins.