Ingredients
- Parboiled / Idli Rice – 1 cup
- Raw Rice / Pacharichi – ½ cup
- Urad Dhal – ½ cup
- Bengal Gram Dhal – 1 tablespoon
- Thuvar Dhal – 1 tablespoon
- Moong Dhal – 1 tablespoon
- Black Pepper – 1 tablespoon
- Horse Gram – 1 Tablespoon
- Cumin Seeds – 1 teaspoon
- Fresh coconut grated – ½ cup
- Curry Leaves – 1 String
- Onion – 1
- Salt – 1 teaspoon or as per taste
- Oil – as required
Method
- Soak rice and dhals together for about 4 hours.
- Wash and drain the water.
- Put it in a mixie along with pepper, jeera, curry leaves and salt.
- Grind it to a coarse paste. Add coconut gratings and run the mixie for one to two rounds.
- Heat a tawa and grease it with oil.
- Pour the batter and make it like thick dosa
- Cook on medium flame till light brown spots appear. Turn it and cook on the other side also.
- Can be served with Vellam and Vennai (Jaggery and Butter). For spicy taste, serve with Idli Milagai Podi. However we normally make some chutney (tomato / Coconut)
Tips: I try to use Hoarse Gram in one form or other wherever possible as it supposed to help in dissolving the fat