|
Ingredients
|
Quantity
|
|
Rice
|
300gms
|
|
Split black gram
|
100gms
|
|
Salt
|
to taste
|
|
Gingelly oil
|
30gms
|
Soak rice and gram separately. Grind rice coarsely and gram
to a smooth and finely consistency. Mix together. Leave to ferment overnight.
Add salt and lukewarm water to get pouring consistency. Heat the griddle.
Grease lightly with gingelly oil (a cut onion may be used to wipe surface of
griddle if batter is inclined to stick). Pour a spoonful of mixture. Spread to
form a round about 13 – 15 cm (5 – 6”) in diameter. Cook for 2 minutes. Turn
over. Cook for another minute or two. Serve hot with coconut chutney.
