|
Ingredients
|
Quantity
|
|
Rice
|
250gms
|
|
Split Bengal gram
|
100gms
|
|
Split red gram
|
100gms
|
|
Split black gram
|
50gms
|
|
Amaranth
|
1 bunch
|
|
Green chillies
|
1
|
|
Red chillies
|
2
|
|
Asafoetida
|
a large pinch
|
|
Curry leaves
|
a few
|
|
Fat (clarified butter) for frying
|
|
|
Salt
|
to taste
|
Soak rice (if parboiled rice is used, soak for 4 hours; if
raw rice, soak for 2 hours). Twenty minutes before grinding, clean and soak the
grams. Grind together (rice and grams) coarsely with green chillies, red
chillies and asafoetida. Set aside for 3 hours. Add salt, chopped amaranth
leaves and curry leaves. Heat pan and spread a tsp of fat. Pour a ladle of
batter and spread to a round of 12.5 cm (5”) diameter. When one side is done,
turn over. Add another tsp of fat on top and fry till crisp. Serve hot with
curds, honey or “mulaka-podi”.
