Ingredients:
4 cups Bombay rava
1½ cups split black gram (white udad)
dal½ cup thick beaten rice (poha)
½ cup chopped onion
1 tsp minced ginger
Oil,
Salt
Method:
Soak rava and udad dal separately for about 4 to 6 hours.
Grind the udad dal with poha.
Mix in rava and let sit overnight.
Mix in onion, ginger and salt.
Heat the mould and pour a few drops of oil into each depression. Once hot, pour a tablespoon of the batter into each, cover and let cook on low heat for 3 minutes.
Turn and cook for another 2-3 minutes. Serve hot with coconut chutney and sambar
Soak rava and udad dal separately for about 4 to 6 hours.
Grind the udad dal with poha.
Mix in rava and let sit overnight.
Mix in onion, ginger and salt.
Heat the mould and pour a few drops of oil into each depression. Once hot, pour a tablespoon of the batter into each, cover and let cook on low heat for 3 minutes.
Turn and cook for another 2-3 minutes. Serve hot with coconut chutney and sambar
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