|
Ingredients
|
Quantity
|
|
Rice
|
300gms
|
|
Split black gram
|
100gms
|
|
Salt
|
1 to 2 tsp
|
|
Soda bicarbonate
|
a pinch
|
|
Green chillies
|
3 to 4
|
|
Sugar
|
1 tsp
|
|
Whole wheat flour
|
10gms
|
|
Fat for frying
|
30gms (approx.)
|
Soak gram and rice separately for about 8 hours. Grind the rice
coarsely and gram to a smooth, light and frothy paste. Grind green chillies to
a smooth paste. Mix together rice, split black gram, green chillies, sugar and
salt. Stir well and leave it covered overnight in a warm place. Beat the
mixture well and add wheat flour and soda bicarbonate. Add more water if it is
too thick and beat well to get pouring consistency (pancake batter
consistency). Heat the griddle. Smear with fat. Pour a spoonful of batter.
Spread into a round (about 13 cm or 5” diameter). In about 2 minutes, turn
over. Cook for another minutes. Serve hot with coconut chutney.
