1 cup Raw rice
1 tbsp Thoor dhal
1 tbsp urad dhal
1 tbsp Bengal gram
tbsp dhal 1
1 tsp mustard
1 tsp methi seeds
salt to taste
1/4 cup coconut, grated, optional
oil 1 cup
Mix rice and all dhals, in a large vessel. Soak in a lot of water for about 2 hours. Grind the soaked mixture coarsely with salt, without adding much water.
Ferment the mixture for about 3 - 4 hours.
Add spluttered mustard and grated coconut and mix to a smooth dough and add buttermilk and mix well.
In a non-stick tawa spread the above batter evenly with little oil and turn to
the other side.
Goes well with pickles or chutneys.