PREP TIME: 2 Hours
COOKING TIME: 10 Mins
Raw Rice – 1 cup
Par-boiled rice – 1 cup
Moong dal – ½ cup
Toor dal – ½ cup
Chana dal – ½ cup
Urad dal – ½ cup
Ginger – 1 inch piece
Red Chilli powder – 2 teaspoons
Curry Leaves – 1 sprig
Shredded coconut – ¼ cup
Onion – 1 finely chopped
Salt – to taste
Oil – 5 tea spoons
STEP 1: Wash the raw rice, par boiled rice and all the pulses. Soak the rice and pulses along with ginger for 2 hours.
STEP 2: Add the required salt and using a blender make a coarse batter.
STEP 3: Add chopped onion, grated coconut, chilli powder and chopped curry leaves to the batter and mix well.
STEP 4: Heat the tawa/pan. Take the batter in a ladle and pour on the tawa and spread the batter making concentric circles.
STEP 5: Add oil on top, cover and cook for 2 minutes. Cook till golden brown on both sides.
TIP: Serve with tomato chutney, tomato thokku, idli podi or any pickle.