Ingredients:

• 2/3 cup – plain short grained Rice
• 1/3 cup – par boiled Rice
• 1 cup – Toor Dal
• 1/4 cup – Channa dal
• 1/4 cup – whole Urad Dal
• 2 to 3 – Dried red chillies
• 1/2 cup – broken cashews
• 1/2 tsp – Asafoetida
• 1/4 cup – grated Coconut
• 1 to 2 – Green chillies
• Few sprigs of Curry leaves
• Salt to taste

Method:

1. Wash the lentils and the rice in cold water.
2. Then soak them along with dried chillies for at least 3 hours.
3. Drain the water from the soaked lentils and rice.
4. Grind them with very little water along with coconut, salt and asafoetida to form a coarse batter.
5. Add the curry leaves, green chillies along with the broken cashew pieces. Stir well.
6. Meanwhile, heat the pancake puff pan with 1/4 tsp of oil in each of the depressions.
7. Drop spoonful of batter inside each of the holes.
8. Cook until the underside gets brown and then turn it upside down and cook for another 2-3 minutes.
9. Serve with coconut chutney.
10. Recipe courtesy: Dhivya Karthik
11. http://chefinyou.com/