Cuisine: Andhra Pradesh state of India
Ingredients:
Urad dal (split Black gram) – 2 cups
Rice rava – 2 cups
Salt – as required
Oil – for frying
Method:
Soak Urad dal in water for 4-5 hours. Then grind the soaked dal along with a little water, into a smooth and thick idli batter consistency. Add rice rava and salt into the batter and mix. Leave the batter aside for 8 hours (generally overnight) to ferment. After fermentation, take a kadai and add 1 tablespoon of oil. Pour 6 tablespoons of the batter and spread evenly. Close the lid and cook on low flame until it turns golden brown. Then flip it to the other side and fry it until it turns slightly golden brown. Serve hot along with pickle (preferably Andhra mango pickle).
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