Ingredients:

• 2.5 cups – Rice (soaked for 1 hour)
• 1 lemon-sized ball – Tamarind
• 8-9 – Red Chillies
• 2.5 tbsp – Coriander seeds
• 1 tsp (heaped) – Jeera
• 2.5 tsp – salt
• 1/4 tsp – Turmeric
• 1 piece – Jaggery (2.5 times that of the Tamarind ball or to taste and powdered)
• 1/4 of a small Coconut (grated)
• 1 bunch – Spinach

Method:

1. Mix all the ingredients, except salt, jaggery and spinach, and prepare a fine paste in a mixie.
2. Add freshly chopped spinach, salt and jaggery into the batter and mix well.
3. Heat a tawa, add some oil, pour a ladleful of the batter and spread. Cook till the bottom is golden, then flip and cook the other side.
4. Serve with any mildly hot chutney or curd or just like that.

Recipe courtesy of Ranjani