2 cups Rice
1 cup Urad dal
1 tsp Jeera
Chili, Ginger paste
2 cups sour Curd
1/4 tsp Red Chili Powder
Dry grind dal and rice together till very fine grain texture. (soft flour consistency not required)Work in small batches so that it will be faster. This mixture has a good shelf life. Store in air tight container.
Add curd, chili and ginger paste, jeera, red chili powder and salt to the mixture
and set aside to ferment for 6 - 8 hrs.
Pour in a medium griddle (batter can be poured thick) and add 4 tsp of oil. Let cook in low flame for 15 -20 min for a thick nicely done crust. Flip on the other side and let roast.
It does not a side dish as it has chili-ginger in it, but you eat with simple magai-perugupachadi.
My aunt used to make this as travel food, very filling and it will not get spoilt quickly. It may be done over night and packed, also needs no side dish.
A suggested recommendation, should try.