Wash urad dal and rice, and soak separately in water for 3 hours.
Blend them separately to a smooth paste using some water.
Now mix them and add salt.
Keep it overnight to ferment.
Mix the batter well the next morning.
Mix green chillies, onion, coriander leaves and ginger in a bowl.
Heat a flat griddle and rub some oil on it.
Pour some batter on it with a ladle and spread it to a thick circle.
Sprinkle some onion mixture on top, then flip and cook the other side, too.
Before serving, spread some tomato twist on top and garnish with chopped coriander leaves.
Bawarchi of the week
Anamika Sharma is a passionate foodie, a food blogger with a background in aviation and telecom industry for a good 15 years. Her mission is to spread her love for Indian cooking to all those who think it is too difficult.