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Ingredients:
raw rice - 2 cups (heaped)
whole black gram (debusked) 2 levelled cups
salt - 3 tsps (heaped)
oil - 5 Tbl.sps
melted ghee - 4 tsps
whole black pepper - 2 tsps
cumin seeds - 2 tsps
fresh thick curd - 1/2 litre
cooking soda - 1/4 tsp
Method:
Soak
dhal and rice together for 2 to 3 hours.
Grind till coarse rawa consistency. (Batter should be
thick. Do not add washed water.)
Allow to ferment till next day.
Before steaming add oil, ghee, pepper, cumin, curd and
soda, to the batter.
Grease big cooker plates and pour batter for 1 inch
thickness.
Steam till it is cooked. (Approximately for 30 to 40
minutes).
Serve hot along with chutney poeder
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