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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Mix raw rice and urad dal and soak them overnight.
Drain the water. Add cumin seeds, ginger, and garlic. Grind everything together to make a smooth batter.
Add asafoetida and salt to the batter. Add onion, tomato, and curry leaves. Mix everything well.
Heat a frying pan and grease it with oil.
Pour the prepared batter onto the pan and cover it with a lid. Cook on medium flame for about 5 minutes until the bottom is golden.
Flip it carefully and cook the other side until it is nicely fried and golden.
Remove from the pan and serve hot.
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For a spicier version, add finely chopped green chilies to the batter.
Can I use a non-stick pan?
Yes, a non-stick pan works well and requires less oil.
How do I know when to flip the pancake?
Flip the pancake when the edges start to lift and the bottom is golden.
Can I store the batter?
Yes, you can refrigerate the batter for up to 2 days.
What can I serve with these pancakes?
Serve with coconut chutney or sambar for a complete meal.
Can I skip the asafoetida?
Yes, but it adds a unique flavor to the pancakes.
