Urad Dal + Moong dal + Chana Dal + Soyabean - 1 cup
Whole red chilli - 10-12or as per the taste
Onion - 2 bigfinely chopped
Coriander leaves - 4-5 tbspfinely chopped
Curry leaves - 2 sprigsfinely chopped
Asafotida/ hing - a generous pinch
Cumin Seeds - 1.5 tsp
Ginger - 2.5 tbsp
Salt - to taste
Oil - for cooking
Instructions
Soak the rice, dhals and red chilli for atleast 2-3 hours, and set aside.
Drain water from the mixture.
Blend the rice, dhals, red chilli, ginger and cumin seeds togeather in a mixer to a coarse paste by adding little water.Set aside.
Add onion, coriander leaves, curry leaves, salt and hing and mix well.
The batter should be thicker than idli dosa batter. So you can adjust water as needed.
Heat the dosa tawa or normal tawa/griddle, take one laddle full and spread the batter like we do for dosa.
Drizzle little oil and once it is cooked turn to other side and cook until golden brown.
Serve hot and enjoy along with a cup of tea.
This can be served along with coconut chutney, tomato sauce, curd, pickle etc...
Notes
Ensure that you grind the mixture coarsely. Do not grind it to a smooth paste.While grinding you can also add some garlic.You can refrigerate the leftover batter as it can stay good for 2-3 days if onions are not added to it.