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Prep Time:
10 mins

Cook Time:
30 mins

Total Time:
1 hr

Cuisine
South Indian

Course:
Main Course

Diet:
Vegetarian

Instructions

• Coarsely grind the red chillies, black pepper, and salt.

• Add cumin seeds, rice, toor dal, chana dal, and moong dal, and grind to a coarse rava-like texture.

• Transfer to a bowl. Pour boiling water into the mixture and stir to make a thick batter.

• Let the batter sit for 1 hour.

• Heat oil and temper with mustard, asafoetida, ginger, and curry leaves. Add to the batter and mix well with grated coconut. Adjust consistency with more hot water if needed.

• Heat a heavy pan or kadai and grease it. Spread a thick layer of batter over the surface.

• Pour 2 tbsp oil around the batter, cover, and cook over low heat for about 3 minutes.

• Flip and cook again for 2-3 minutes, adding more oil if needed. Cook until both sides are golden and crispy.

• Transfer carefully to a serving plate and enjoy hot.

Notes

1. If storing for later use, add salt just before cooking.

1. The batter needs plenty of oil to become crispy and tasty. Use healthy oils like sesame or coconut oil.

1. Grind the rice and lentils to a coarse rava-like texture, not a fine powder.

1. Adding boiling water will partially cook the mixture, so lumps should not form.

Nutrition Info (Approximate Values)

Benefits

1. Protein rich

1. High Fibre

1. Anti-oxidant