Soak the dal and rice together for 2 hours. Rinse.
Add chopped tomatoes, red chilli, green chilli, salt, hing and coconut.
Grind in a mixer or grinder, adding water bit by bit to prepare a coarse batter (like idli/dosa batter).
Add jeera, coriander leaves and curry leaves and mix.
Heat a griddle. Pour a ladle full of batter and spread in a circular motion.
Drizzle a drop of coconut oil and a few drops of cooking oil around the corners.
When one side turns golden brown, flip and cook the other side.
Cook each side for at least 2 minutes.
Serve hot with idli podi or avial.
Recipe courtesy: Indian Vegetarian Kitchen
Bawarchi of the week
Bridget White-Kumar is a cookery book author, food consultant and culinary historian. Colonial Anglo-Indian food is her area of expertise. She has brought out 7 recipe books specialising in Anglo-Indian cuisine.