Soak the rice and the dals for a minimum of 2 hours. Grind in batches with the curry leaves, green chilies, red chilies and ginger. For this particular dish, it does not need to be ground very fine; the lentils and rice should look a little like medium rava (cream of wheat).
Pour water while grinding.
The batter should be about dropping consistency.
Heat a tawa (griddle). Pour small amount of batter and spread, spread thin if you like thin and crispy style pancake or a little thicker if you like softer ones.
Pour about 1/4 tsp of sesame oil on the side facing up. Let the bottom brown slightly, then turn and cook the other side.
Serve hot with honey.
Bawarchi of the Week
Priya Suresh lives in Paris and cooks delicious South Indian food with a French touch.