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
A teacher and a blogger, Jaishree is an expert on authentic and traditional Indian cuisine.