Thursday, August 30, 2012



4 cups idli rice
1 cup urad dal (black gram dal)
1 cup poha (beaten rice)
a few methi (fenugreek seeds)
1 large red onion, chopped
1"ginger, chopped fine
3-4 green chillies, chopped fine
coriander leaves, chopped
salt to taste

How it's made:

Soak rice, urad dal, poha and methi for 6 hrs. Grind and keep it covered overnight (about 8 hrs) to ferment.
Mix onion, ginger, green chillies and coriander leaves in a bowl. Set aside.

Heat "polya kayli", tava or iron skillet and spread a little oil. Add salt to the batter. Pour a ladleful of batter to make a thick pancake. Add a little of the chopped onion mixture and drizzle a few drops of oil.

Cover and let it cook for a few mins. Carefully flip over and let it cook on the other side until onions are light brown. Serve hot with chutney/sambar.

Alternate toppings - Tomatoes, green peppers can be added to the onion.

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