Ingredients (Makes about 15 - 20 )
1. Brown Rice / idli rice - 3/4 cup
Whole urad dal - 1/4 cup
Toor dal - 1/4 cup
Chana Dal - 2 tbsp
Fenugreek seeds - 1/4 tsp
Green Chilly / dry red chilly - 1 - 2
2. Pearl onion - 4 - 5, finely chopped
Cilantro - 1.5 tbsp, finely chopped
Curry leaves - 3 - 4, finely chopped
Hing - 2 - 3 pinches
Salt - As required
Method
1. Soak the ingredients numbered 1 in enough water for at least 4 - 5 hrs. Grind to a coarse mixture in a mixer.The batter should have the consistency of an idli batter. To the ground batter, add the ingredients numbered 2. There is no need to ferment this batter.
2. Pour a ladle full of batter into the centre of a tawa/pan and spread in a circular motion with the back of the ladle. You can drizzle a little oil/ghee if you want. Flip over when it browns on one side, about 2 minutes and cook until done. Serve hot with aviyal / any tangy chutney of your choice. You can store this batter in the refrigerator for up to 3 days.
Recipe Courtesy - Manju Mahadevan
Puli Chammanthi
Grated coconut - 1 cup
Tamarind - small goose-berry sized or to taste
Pearl onions - 2 - 3
Chilly powder - 1/2 tsp
Ginger - 1/4 inch
Curry leaves - 3 - 4
Salt - To taste
Grind everything together in a mixer adding little water, if required. It goes very well with idli/dosa and rice.
