Ingredients:

• Raw rice- 2 cups
• Urad Dal – 1/2 cup
• Salt- 1.5 tsp
• Milk – 1/4 cup
• Cooking soda- 2 pinches
• Oil- enough to deep fry

Method:

1. Soak rice and dal together for 2 hours. Grind to a smooth paste.
2. Add salt and cooking soda (no need to ferment).
3. Dilute the batter to desired consistency with milk and enough water.
4. Pour oil in a small, deep curved pan and heat as for gulab jamuns.
5. Keep on medium flame, and with the help of a small ladle, pour the batter like you would an appam.
6. Turn over once, but do not fry till crisp.
7. Drain excess oil by keeping on absorbent paper.
8. Repeat the process till all the batter is used. This can be served hot with any chutney.

Recipe courtesy of Sumathy Venkat