Ingredients
1 cup rice
½ cup split urad dal
1 teaspoon fenugreek seeds
2 cups water (for soaking)
1 teaspoon salt
1 cup grated coconut
1 tablespoon oil (for cooking)
½ cup water (for batter)
Chutney (for serving)
Sambar (for serving)
Method
Soak the rice, urad dal, and fenugreek seeds in 2 cups of water for about 6-8 hours or overnight.
Drain the soaked ingredients and add them to a blender with grated coconut and ½ cup of water. Blend until smooth.
Transfer the batter to a bowl and stir in 1 teaspoon of salt. Let it ferment in a warm place for at least 8 hours.
Once fermented, heat a non-stick skillet over medium heat. Pour a ladleful of batter onto the center of the pan and spread it outwards.
Cook for about 2-3 minutes until the edges turn golden brown. Add oil around the edges while cooking, then flip and cook for another minute. Serve with chutney and sambar.
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