required:toordal-1/4 th cup,chanadal-1/2 cup,cumin seeds-1 tsp,dry red chillies-8,hing-3 pinches,rice rawa-1 cup,curd-1 cup,salt-according to taste,coconut-1 cup grated,water-for soaking,oil-few tbsp
tempering:oil-1 tbsp,ghee-1 tbsp,hing-2 pinches,curry leaves-few roughly chopped
method
soak rice rawa in curd overnight.wash and soak the chanadal,dry red chillies,toordal in water for 2 hours.the water level should be one inch above the dals.later grind the dals with coconut.this should be a thick batter consistency.add cumin seeds to this mixture and add tempering to this.also add salt.
take a seasoned heavy bottomed pan with lid and pour little oil into it.when the oil heats up lower the flame and spread this mixture evenly and make a small hole in the center.cover until the edges look golden and flip and cover again.add oil if necessary.
tempering:oil-1 tbsp,ghee-1 tbsp,hing-2 pinches,curry leaves-few roughly chopped
method
soak rice rawa in curd overnight.wash and soak the chanadal,dry red chillies,toordal in water for 2 hours.the water level should be one inch above the dals.later grind the dals with coconut.this should be a thick batter consistency.add cumin seeds to this mixture and add tempering to this.also add salt.
take a seasoned heavy bottomed pan with lid and pour little oil into it.when the oil heats up lower the flame and spread this mixture evenly and make a small hole in the center.cover until the edges look golden and flip and cover again.add oil if necessary.
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