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| Main Ingredients | Rice, Pressed Rice, Split Pigeon Peas, Split Skinless Green Gram, Split Green Gram with Skin, Split Bengal Gram, Split Red Lentils |
| Cuisine | Maharashtrian |
| Course | Snacks and Starters |
| Prep time | 16-18 hours |
| Cook time | 10-15 minutes |
| Serve | 4 |
| Taste | Tangy |
| Level of cooking | Easy |
| Others | Vegetarian |
Ingredients
- 1 cup short grain rice
- ½ cup pressed rice (poha)
- ¼ cup split pigeon peas (toovar dal)
- ¼ cup split skinless green gram (dhuli moong dal)
- ¼ cup split green gram with skin (chilkewali moong dal)
- ¼ cup split Bengal gram (chana dal)
- ¼ cup split red lentils (masoor dal)
- 1 tablespoon flax seeds
- 2 teaspoons fenugreek seeds
- 4 cups buttermilk
- Salt to taste
- Onion for greasing
- Oil as required
Method
- Take rice in a bowl. Add pressed rice, pigeon peas, green gram, green gram with skin, Bengal gram, red lentils, flax seeds, and fenugreek seeds.
Wash for 2-3 times. - Add 3 cups buttermilk and soak for 6-8 hours.
- Transfer the mixture in a grinder and grind coarsely.
- Transfer in a bowl, add remaining buttermilk and mix well. Set aside to ferment for 8-10 hours.
- Add salt and mix well.
- Heat a cast iron tawa.
- Dip onion half in oil and grease tawa. Pour a ladleful of batter, drizzle oil, cover and cook for 3-4 minutes on medium heat. Flip and cook for 2-3 minutes more.
- Serve hot with coconut chutney.
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