
This south Indian pancake is usually thicker and chunkier than its more well known cousin the dosa pancake.

Ingredients
- 2 cup parboiled rice
- 1 cup urad dal
- 1 cup tuvar dal
- ½ cup chana dal
- 5 dried red chilis
- 1 dash asafetida
- ground ginger, to taste
- green chilis, to taste
- kadi patta, to taste
- salt, to taste
Directions
Soak the dals and the rice overnight with the red chillies. In the morning grind it (coarsely) with the green chillies, curry leaves and ginger. Add a dash of asafetida and salt to taste. Adjust consistency with a little water if needed.
Pour a big ladle full in the center of a well-oiled tava, griddle or other non-stick pan and spread with the back of the ladle. Don’t spread it thin; it should be nice and thick. Drizzle some oil around the edges and also a little in the center. Let it brown about 2–3 minutes, flip it over and cook about a minute more. Fold and serve with your choice of pickle or chutney, or just plain old dal.