1 cup plain rice
4 cup parboiled rice
1 cup white udad dal
1 tsp. methi (fenugreek) seeds
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 6 hours or overnight.
Rewash the rice by draining the water 2-3 times.
Grind to a paste. Do not grind to very smooth paste. Add salt and mix well.
Keep aside in a warm place for 12 hours.
add more water if required.
The consistency of the batter should be dropping consistency.
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.