* 1 cup plain rice
* 1 cup parboiled rice
* 1/4 cup white urad dal
* 1/2 tsp. methi (fenugreek) seeds
* 1 /2 tsp soda bi carbonate
* 1/2 cup curds
* 10-12 tsps. ghee or oil as preferred
* water for grinding
Wash the rices and dal together.
Add plenty of water and methi seeds.
Allow to soak for 7-8 hours or overnight.
Rewash the rice by draining the water 2-3 times. Grind to a paste. Rawa -like grains should be felt in the batter.
Add soda bicarb and salt and mix well.
Keep aside in a warm place for 8-10 hours.
Beat the curds well.
Add to the batter, add more water if required.
The consistency of the batter should be thick enough to thickly coat on a spoon when dipped.
Heat the iron griddle or non-stick tawa well.
Pour a spoonful of batter in the centre,
spread with the back of the spoon to a thin round.
Pour a tsp. of ghee or oil over it.
Remove with spatula when crisp.
Serve hot with chutney and / or sambar.