Ingredients:

• Rice – 2 cups.
• Poha – 1 cup.
• Curds – 2 tbsp.
• Salt to taste.
• oil – 1 tbsp.
• oil for shallow frying.

Method:

1. Wash and soak rice and poha separately in plenty of water. Keep aside for 5 – 6 hours.
2. Drain and grind separately to a fine paste, using as little water as possible.
3. Keep aside for 7 – 8 hours or overnight.
4. Add curds and salt and beat well.
5. Put a serving spoonful of batter on a hot griddle.
6. Spread just a little, like an omelette.
7. Sprinkle a tsp of oil on it. Cover with a plate.
8. Allow to fry over low heat, till bottom is golden brown.
9. Serve immediately with any chutney.

Recipe courtesy of Sify Bawarchi