Pesrate

Preparation :-
Cook :-
Total Time :0 mins
Servings :

Ingredients :

FOR THE BATTER
1 cup rice (chawal)
1 cup parboiled rice (ukada rice)
1 cup toovar (arhar) dal
1 cup mix dals (urad, chana and moong)
FOR THE MASALA
3 whole dry kashmiri red chillies
3 green chillies
2 tbsp finely chopped coriander (dhania) leaves
1/2 tsp asafoetida (hing)
salt to taste
a few curry leaves (kadi patta)

Method :

For the batterSoak the rice and par boiled rice together.Soak all the dals together.Soak the rice and dals overnight.Grind the rice with little water.(the batter should be fine with any kani)Grind the dals coarsely with litle water.Now mix the rice and dal.Cover and leave to ferment for about 7-8 hours.For the masalaGrind the kashmiri red chillies and green chillies to a paste with 1 tbsp water.Mix together in the batter chillie paste, finely chopped corriander, hing, curry leaves and salt.Mix these masalas well in the batter and see to it that no lumps are formed.For the pesrateHeat a non stick tava.Spread a little batter as we do for a uttapa.(thick)Spread a little oil and cook on both the sides.Serve hot with powder chutney.