After soaking the dal and rice, rinse and grind along with red chilli, salt and asafoetida with some water to a coarse paste. The batter should be of dosa batter consistency - neither too thick nor too thin. Add the rest of the ingredients and mix well.
Heat a flat griddle.
Spread some oil.
When the griddle is hot, pour a ladle full of batter and spread it in circular fashion.
Drizzle oil around the corners.
When one side turns golden brown, flip and cook the other side.
Recipe courtesy: Indian Vegetarian Kitchen
Bawarchi of the Week
A teacher and a blogger, Jaishree is an expert on authentic and traditional Indian cuisine.