Ingredients:
1. 1 cup plain rice
2. 1 cup parboiled rice
3. 1/4 cup white udad dal
4. 1/2 tsp. methi (fenugreek) seeds
5. 1 /2 tsp soda bi carbonate
6. 1/2 cup curds
7. 10-12 tsps. ghee or oil as preferred
8. water for grinding

Method
1. Wash the rices and dal together.
2. Add plenty of water and methi seeds.
3. Allow to soak for 7-8 hours or overnight.
4. Rewash the rice by draining the water 2-3 times.
5. Grind to a paste. Rawa -like grains should be felt in the batter. Add soda bicarb and salt and mix well.
6. Keep aside in a warm place for 8-10 hours.
7. Beat the curds well.
8. Add to the batter, add more water if required.
9. The consistency of the batter should be thick enough to thickly coat on a spoon when dipped.
10. Heat the iron griddle or non-stick tawa well.
11. Pour a spoonful of batter in the centre, spread with the back of the spoon to a thin round.
12. Pour a tsp. of ghee or oil over it.
13. Remove with spatula when crisp.
14. Serve hot with chutney and / or sambar.