1 cup plain rice
1 cup puffed rice
1/4 cup white udad dal
2 cups curds
10-12 tsps. ghee or oil as preferred
Wash the rices and dal together.
Add Curd and allow to soak for 2 hours or overnight.
Grind to a paste. Rawa -like grains should be felt in the batter. Add salt and mix well add more water/curd if required.
The consistency of the batter should be thick enough to thickly coat on a spoon when dipped.
Heat the iron griddle or non-stick tawa well.
Pour a spoonful of batter in the centre, spread with the back of the spoon to a thin round.
Pour a tsp. of ghee or oil over it.
Remove with spatula when crisp.
Serve hot with chutney and/or sambar.