- Raw rice - 21/2 glass
- Black whole urad dahl - 1 glass
- Salt - as required
- Sukku powder [ dry ginger powder ] - 1 tsp
- Asafoetida powder - 1/4 tsp
- Cumin seeds - 1/2 tsp
- Black pepper powder - 1 tsp
- Curry leaves - little
- Ghee - enough for deep frying
Method :
Soak both rice and dahl separately on previous night. Next day morning grind dahl first and then rice smoothly like thick batter. Add salt and mix well. Then keep aside for 3 hours. Then mix other dry powders and mix well. Meantime, keep kadai on the gas. Add enough ghee , when the ghee becomes hot pour one ladle of batter to that, and wait for downside to be roasted. Then flip other side when both sides change into golden in colour remove it. You can keep it for 2 days it looks like paniyaram only.
If you want you can make it like dosa on tawa also.
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