Ingredients:
- Idli rice - 1/4 kg
- Moong dal - 2 tbs
- Toor dal - 2 tbs
- Channa dal - 2 tbs
- Pepper - 1 tsp
- Cumin seeds - 2 tsp
- Fennel seeds - 2 tsp
- Red chilly - 5
- Pearl onions - 20 nos finely chopped
- Bottle guard - 1 medium size (optional)
- Curry leaves
Preparation:
- Soak rice and dal separately for 3 hours in warm water.
- First grind the rice coarsely.
- Then grind rest of the ingredients except onions, curry leaves and 1/2 of bottle guard in a mixer grinder. Grind them coarsely (not into a fine paste).
- Transfer into a bowl and add salt, finely chopped onions, curry leaves , and rest of the sliced bottle guard.
- Heat a tawa, pour a ladle of batter and spread it all over the tawa. Heat it on both the sides until it becomes golden brown.
- Transfer into a plate and serve hot with coconut chutney or avial.
