Ingredients:

• 1 cup – parboiled Rice (or use 50: 50 parboiled and raw Rice)
• 1/2 cup – sprouted moong beans
• 1 tsp – Fenugreek seeds
• 1 inch thinly sliced Ginger
• 2-3 – green chillies, thinly sliced
• 1 – onion, chopped finely (optional)
• 1 tsp – Cumin seeds
• A few sprigs of Curry leaves
• A few sprigs of Cilantro (optional)
• Salt to taste

Method:

1. Soak the rice and fenugreek together in some water for at least 2 hours.
2. Then grind it along with the sprouts, chilli, ginger and cumin seeds into a smooth paste. Add salt to taste.
3. Heat an iron skillet or non-stick pan and grease it lightly with oil.
4. Pour a ladle of this mixture on to the pan.
5. Spread it in a circle – make it as thin as you like.
6. Drizzle it lightly with vegetable oil along the sides.
7. Add the chopped onion, curry leaves and cilantro.
8. Turn to the other side after 2-3 minutes of cooking.
9. Serve warm with accompaniment of your choice.
10. Goes very well with peanut cilantro chutney and sambar.
11. Recipe courtesy: http://chefinyou.com/