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
An IT professional, Sushmita loves spending time developing new recipes. Her hometown in Jharkhand is has always been an inspiration, and influences her cooking.