Rice – 3 cup
Udad Dal – 1 cup
Garlic Paste – 3 Tablespoons
Ginger Paste – 1 Tablespoon
Green Chiily Paste – 3 Tablespoons
Soda – 1/2 Teaspoon
Salt To Taste
Groundnut Oil – 3 Tablespoons
Muster Seeds – 2 Teaspoons
Curry Leaves – 8 to 10
Hing – 1 Teaspoon
Sesame Seeds – 1 Tablespoon
Soak Rice and Udad dal Separately for whole night.
Drain and grind to a batter with a grainy texture. Transfer to a deep bowl and set aside in a warm place to ferment for 5 to 6 hours.
Heat 3 teaspoons oil in a small non stick pan. Add mustard seeds and let them splutter.
Add curry Leaves , hing , Garlic paste , ginger paste and green chilly paste, seasame seeds. saute for 30 seconds. Add this tempering to the batter and mix well. Add Salt and mix well.
Take one pan add 1 teaspoon oil and pour 1 laddle of batter. Cook for 4 to 5 minutes till underside is lightly browned. Turn it and continue to cook for 4 to 5 minutes.
Ready To serve with Green chutney.