|1 cup||Raw rice (pachai arisi)|
|¼ cup||Urad dhal(ooluntham paruppu)|
|3 tsp||Salt (as per taste)|
|4 cup||Oil (for deep frying)|
The quantity is a bit less than quarter (1/4) cup for urad dhal. I am not able to enter it above.
Wash and Soak raw rice and urad dhal in water for about an hour.
Drain the water and grind them Finely by adding half a cup of water now and then.
After about fifteen minutes it should have gotten grinded finely.
Transfer the batter to a vessel.
Add salt to taste and mix the batter well.
Heat oil in a wok.
Once the oil is heated take a small laddle / spoon and pour the batter in them.
After a minute it will raise like pooris and the ends will be like petals of a flower.
Now flip it over for a minute to let the other side cook.
Drain the oil and keep it on a plate lined with paper towel.
Transfer to a serving plate.
The ratio for rice and urad dal should be exact, else it will get hard.
Urad dhal should be a bit less than a quarter (1/4) cup.
After it is prepared it is white in colour and soft in nature.
Serve hot with tomato chutney.