Back to 8 servings batter 2 cup idli rice or parboiled rice, regular rice also works 0.5 cup whole husked urad dal, split husked urad dal also works 0.25 tsp fenugreek seeds, methi seeds 1 tsp rock salt or pink salt, adjust to taste water, for soaking and grinding, about 3 1/2 cups total plus more as needed cooking oil, ghee or butter, for the pan and drizzling topping 1 cup onions, finely chopped 1 cup tomatoes, finely chopped, firm and ripe 1 cup carrots, grated 0.5 cup bell pepper (capsicum), finely chopped 2 green chilies, chopped, adjust to taste 12 curry leaves, chopped 0.33 cup cilantro, chopped
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1 Step 1: Rinse the urad dal and fenugreek seeds, then soak them in 1 cup of water for 4 to 5 hours.2 Step 2: Rinse the rice and soak it in 2 cups of water for 4 to 5 hours.3 Step 3: Drain the dal, reserving the soaking water. Grind it with about 1 cup of the reserved water until light, smooth and fluffy, pausing if the grinder overheats.4 Step 4: Drain the rice and grind it with 1/4 to 1/2 cup water until smooth, in batches if needed.5 Step 5: Mix the rice batter into the dal batter and add the salt. Mix thoroughly.6 Step 6: Cover and ferment in a warm place for 8 to 9 hours or overnight, until the batter doubles and smells pleasantly sour. Longer in cool weather.7 Step 7: Stir gently and thin with a little water if the batter is too thick. It should be thick but pourable.8 Step 8: Mix the chopped onions, tomatoes, carrots, bell pepper, green chilies, curry leaves and coriander just before cooking so the vegetables do not release juice.9 Step 9: Heat a tawa or cast iron pan over medium heat, then grease it lightly. Reduce the heat to low-medium before pouring.10 Step 10: Pour a ladleful of batter into the center and spread it into a thick pancake, about 1/3 to 1/2 cup for a 5 to 6 inch round.11 Step 11: Scatter the toppings over the batter, pressing lightly, and drizzle oil around the edges and over the top.12 Step 12: Cook on medium heat until the base is golden brown and set, about 2 minutes.13 Step 13: Flip carefully with a flat spatula and cook the other side until golden and cooked through, about 2 minutes more.14 Step 14: Transfer to a plate and repeat with the remaining batter. Serve hot.getsaucepan.com/r/f2ce7f36-1723-5bce-b60e-e8b926abd6b9
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