Khara Bath Recipe / Masala Rava Bath Recipe / Karnataka Special Khara Bath Recipe / Masala Bath Recipe / Kharabath Recipe With Neer Coconut Chutney

 

Khara Bath

Ingredients

White Rawa /Rava /Suji /Sooji - 1 cup

Water- 3 & 1/2 cups

Salt-to taste

Turmeric powder - 3/4 tsp

Chopped vegetables together - 1 cup

( I used peas, carrot & beans)

Chopped onion -1/4

Coriander leaves  - few for garnish

Chopped tomato -1 small

Chopped green chilies - 4

Chopped ginger -1/2tsp

Fresh coconut - 1 tbsp

Vangi bath masala powder - 1 tbsp

Lemon juice - 1 tsp

Sugar a generous pinch

Tempering

Oil - 6 tsp

Ghee -1tbsp

Curry leaves few

Mustard-1tsp

Cumin seeds - 1/4 tsp

Urad dal & channa dal -each 1/2 tsp

Chopped cashew nuts - 10

Method

Heat oil in a pan temper it with above ingredients.

Add onions ,ginger, curry leaves & green chilies fry till light brown.

Add the vegetables & sauté till vegetables are 3/4th cooked.

Lower the flame & add the rava, fry for 1 or 2 minutes & switch off the flame.

Mean while heat water in a pan, add salt & turmeric powder to the water.

When water boils immediately pour it into the rava mixture, stir it well to make sure there are no lumps.

Now switch on the flame, cover it with a lid and in low flame cook till all water has absorbed & rava & vegetables are cooked.

Add the tomato and give a mix , sprinkle the coconut and vangi bath masala powder and cover.

Cook for a minute and switch off the flame.

Add the ghee, coriander leaves, sugar , lemon juice mix well & serve hot with Neer coconut chutney.

Note:

Water measurement differs according to the quality of rava.

Neer Coconut Chutney

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Grinding Ingredients

Fresh coconut - 1 cup

Green chilies - 6

Coriander leaves a handful

Mint leaves - 10

Garlic - 4

Ginger a tiny piece

Roasted gram dal - 1 tbsp

Tamarind - a small piece

Salt to taste

Water a needed to dilute

Tempering

Oil - 3 tsp

Mustard - 1 tsp

Urad dal and Channa dal - 1 tsp together

Red chilly - 1

Curry leaves - few

Method

Add all above mentioned ingredients into a mixi jar and grind to a fine paste.

Transfer to a bowl add water and dilute. Heat oil in a pan and temper it with above ingredients.

Pour the ingredients into the chutney and mix well.

Serve as a side dish for Khara bath.

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Rice Flour Appam Recipe / Appam With Rice Flour Recipe / Quick and Easy Appam Recipe / Palappam Recipe / Vellayappam With Rice Flour Recipe / Appam With Yeast Recipe / Aapam Recipe

 

Rice Flour Appam

Ingredients

Rice flour - 1 & 1/2 cups

Soaked poha /aval / flattened rice - 1/4 cup

Dry yeast - 1 tsp (heaped)

Sugar - 2 tsp

Salt to taste

Thick coconut milk - 1 cup

( I used the tinned milk)

Warm water as needed

Method

Take a mixi jar add soaked poha and coconut milk blend well and transfer to a bowl.

To this add the yeast, salt, sugar and warm water and dilute the mixture. The consistency must be little thinner than a dosa batter.

Cover and let it ferment for 3 to 4 hours, before making appam check the consistency add more coconut milk if needed and mix.

Heat a appam pan grease with some oil pour a big ladle of batter gently swirl the pan around so that a thin layer of batter covers the sides and thick layer collects at the bottom. 

Cover and cook for 1 minute till the edges become golden crisp and center is soft. It is only required to cook on one side of the appam. remove & serve it with any spicy gravy you wish.

Check out for Kerala Wheat Appam

Check out for Kerala Style Yeast Appam

Check our for Tamilnadu Style Appam

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Cucumber idli Recipe / Taushe Idli Recipe / Kadamb Recipe / Instant Cucumber Idli / Southekayi Kadubu Recipe / Southekayi idli Recipe - Idli Recipes

 

Cucumber Idli

Ingredients

Slightly roasted Idli rava - 1 & 1/2 cups

( roasting is optional)

Water - 1 & 1/4 cup

( add more or less to get the right consistency)

Grated cucumber - 1 cup

Grated coconut - 1/4 cup (heaped)

Salt to taste

Grated ginger - 1/2 tsp

Chopped green chillies - 2

Chopped coriander leaves - 1 tbsp

ENO fruit salt - 1/4 tsp

Tempering

Oil - 2 tsp

Mustard - 1/2 tsp

Urad dal - 1/4 tsp

Hing - a pinch

Method

Mix all the above ingredients together in a bowl except the ENO fruit salt.

Add the tempering too and mix, add water if needed. Cover and rest the batter for 1 hour, if the batter is too thick then add little water to get a thick dropping consistency batter.

Do not add more water and no fermentation needed for this idli.

Just before making Idli add the ENO salt mix well, immediately pour a ladle of the batter into the greased Idli mould and steam till cooked.

Enjoy with any chutney you like.

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Avalakki Khara Pongal Recipe / Avalakki Pongal Recipe / Poha Pongal Recipe / Beaten Rice Pongal Recipe / Aval Pongal Recipe - Easy Pongal Recipes

Avalakki Pongal / Poha Pongal

Tempering

Ghee - 1 tbsp

Black pepper - 1 tsp

Cumin - 1 tsp

Grated coconut - 1 tbsp

Curry leaves few

Cashew nuts - 6

Mustard - 1/2 tsp

Hing - a pinch

Grated ginger - 1 tsp

Chopped green chillies - 2

Other ingredients

Roasted yellow moongh dal - 1/2 cup

Thick poha - 1 cup

Water - 4 cups

Salt to taste

Turmeric powder - 1/2 tsp

Method

Take a pressure cooker add the yellow moongh dal and dry roast till slightly colour changed. Pour water add turmeric powder and cook till soft. Cool and open the lid

Wash poha once in water to remove any impurities and add it into the moongh dal add salt cook for 2 mibutes and switch off.

Poha cooks very fast so do not cook too much. Pour hot water if needed to get a runny consistency.

Heat ghee in a pan and temper with above ingredients, pour the hot tempering into the pongal mix well.

Enjoy with any chutney or sambar.

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Thanni Kolukattai Saurashtra Style / Neer Kozhukattai / Saurashtra Panim Dhowlo Recipe / Rice Dumplings Recipe / Neer Kolukattai Recipe

Thanni Kolukattai

Ingredients for the dumplings

Rice flour - 1/2 cup

Salt as needed

Hot water as needed

( Take rice flour and salt into a bowl pour hot water little by little , using a wooden spoon mix till you get a soft dough. Cover and rest for 5 minutes to cool, knead the dough to make sure there are no lumps. Divide the dough into small balls, using your thumb press each ball slightly in the middle. Keep these covered.)

Tempering

Ghee - 1 tsp

Jeera - 3/4 tsp

Pepper powder - 1/2 tsp

Thippilli / long pepper crushed - 1/8 tsp

Curry leaves few

Other ingredients

Water - 5 cups

Sesame oil - 1 tsp

Salt a pinch

Method

Pour water in a wide bowl add oil and salt bring it to a roaring boil. Gently drop the prepared kolukattai and reduce the flame to a medium heat.

Cook the kolukattai for 10 minutes or till they float on top. Mix once in between to avoid sticking to the bottom and for even cooking.

 Switch off the stove and remove the kolukkatai out from the liquid, save the liquid.

Heat ghee in a pan and temper with jeera and curry leaves, switch off the stove and add the thippilli powder and pepper powder.

Take a teaspoon of the tempering and mix it into the saved liquid ( Kolukattai cooked water) add the cooked kolukattai into the tempering and toss well till combined.

Enjoy the warm drink and Kolukattai hot.

Note:

Traditionally its made by grinding soaked parboiled rice to a thick dough and then rolled and cooked in the liquid. Today i have made it with store bought rice flour.

This is a traditional Saurashtra  recipe which is usually eaten when you have cough or cold.

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Pullattu Recipe / Curd Dosa / Andhra Pullattu Recipe / Perugu Dosa Recipe - Dosa Recipes

Pullattu

Ingredients

Sona masoori rice - 2 cups

Methi Seeds - 1 tsp

Curd - 1 cup

Water as needed to dilute the curd

Cooking soda - 1/4 tsp

Salt to taste

Method

Wash and soak rice and methi seeds together in curd, add water as needed for overnight.

Next day grind the rice along with curd to a smooth semi thick batter add salt mix and ferment it for another 8 hours or overnight.

Next day add water to dilute the batter if needed, just before making dosa mix the cooking soda.

Heat a dosa pan grease with some oil pour a ladle of the batter, do not spread like dosa and thickness should look like uthappam.

Pour oil around the dosa cover with a lid and cook , do not turn the dosa. For variation you can sprinkle some cumin seeds, chopped coriander leaves, onion and green chillies on top.

Enjoy hot with chutney or sambar.

For more interesting dosa recipes click HERE.

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Uggani Recipe / Puffed Rice Upma Recipe / Rayalaseema Kurnool Special Uggani Recipe / Tossed Puff Rice Recipe / Borugula Upma Recipe

 

Uggani / Puffed Rice Upma

Ingredients to be powdered

Putnala pappu / Roasted gram dal - 3 tsp

Desiccated coconut - 1 tsp

Red chilies - 1

(Dry grind to a fine powder)

Tempering

Oil - 1 tbsp

Mustard - 1 tsp

Urad dal - 1/2 tsp

Jeera - 1/2 tsp

Red chilly - 1

Curry leaves few

Other ingredients

Puffed rice - 3 cups

( wash and squeeze out the water from the puffed rice , add little salt and mix well)

Chopped onion - a handful

Chopped tomato - 1/2 

Crushed green chillies - 2

Curry and coriander leaves few

Turmeric powder - 1/4 tsp

Salt to taste

Method

Heat oil in a pan and temper with above ingredients.

Add onions, few curry leaves and crushed green chilies sauté till onions changes its colour.

Now add the tomatoes, turmeric powder ,salt  as needed and sauté for few more minutes, do not mash the tomatoes.

Add the puffed rice and the dry ground powder and gently mix till well combined, switch off the stove.

Garnish with coriander leaves and enjoy!

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Kanchipuram Rava Upma Recipe / Kanchipuram Upma Recipe / Kanjivaram Upma Recipe

Kanchipuram Rava Upma

Ingredients

Roasted Rava / Semolina / Sooji - 1 cup

Water - 2 cups

Salt to taste

Chopped onion - 1/4 cup

Chopped green chilies - 2

Grated or Chopped ginger - 1 tsp

Curry and coriander leaves few

Grated coconut - 2 tbsp

Ghee - 2 tsp

Tempering Ingredients

Oil - 2 tbsp

Mustard - 1 tsp

Urad dal - 1 tsp

Channa dal  - 1 tsp

Jeera - 1 tsp

Whole black pepper - 1 tsp

Dry red chilly - 1

Method

Heat oil in a pan add the tempering ingredients and fry till light brown.

Add the onions, green chillies, few curry leaves and ginger fry till onion changes its colour.

Lower the flame & add the sooji , salt and grated coconut mix well.
Mean while heat water in a pan, when boils immediately pour it into the rava mixture & stir it well to make sure there are no lumps. Cover with a lid and in low flame cook till all water has absorbed & rava is cooked well.
Switch off the flame & add some more grated coconut , ghee ,curry and coriander leaves and mix well.

Serve hot with any chutney.

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Chia Seeds Curd Rice Recipe / Curd Chia Seeds Recipe / Chia with Curd Recipe - Summer Recipes

Chia Seeds Curd Rice

Ingredients

Chia seeds - 4 tsp ( heaped )

Water - 1 cup or as needed

Salt to taste

Curd - 1 cup

Tempering

Oil - 1/2 tsp

Ghee - 1/2 tsp

Mustard seeds - 1/2 tsp

Urad dal - 1/4 tsp

Jeera / Cumin seeds - 1/8 tsp

Chopped cashew nuts - 1 tsp

Chopped ginger - 1/4 tsp

Chopped green chillies -2

Curry leaves few

Hing - a generous pinch

Method

Add chia seeds into a bowl and pour enough water to soak for 30 minutes or more.

Mix in the curd and salt.

Heat ghee and oil in a pan and temper it with above ingredients.

Pour the tempering into the chia curd, mix and serve chill.

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Chettinad Kuzhi Paniyaram Recipe / Kuzhi Paniyaram Recipe / Kuzhi Paniyaram Chettinadu Style / Kuli Paniyaram Recipe - South Indian Breakfast Recipe

Chettinad Kuzhi Paniyaram

Ingredients for the batter

Sona masoori rice - 1 cup

Idli rice - 1 cup

Urad dal - 1/2 cup

Methi seeds - 1 tsp

( Wash and soak all the ingredients together for 4 hours. Grind the ingredients to a smooth thick batter, add salt mix and let it ferment for 8 hours or overnight. Next day beat the batter once add water if needed to get the right consistency.)

Tempering Ingredients

Oil - 2 tsp

Mustard - 1 tsp

Urad dal - 1 tsp

Chopped onion - 1/4 cup

Chopped curry and coriander leaves - 2 tbsp

Chopped green chillies - 3

Grated coconut - 3 tbsp

Salt a pinch

( Heat oil in a pan temper it with mustard, urad dal add the onion, green chillies , salt, curry and coriander leaves fry till onion become translucent. Switch off the stove add the grated coconut mix well. Pour needed batter into a bowl and mix in the hot tempering and mix well till combined. Your batter is ready to use,)

Other Ingredients

Oil as needed to cook the paniyarams

Salt to taste

Method

Heat the paniyaram pan add oil into the holes, pour a ladle of batter, and make sure the paniyaram is soaked into the oil. Fry till both sides are crisp and light brown, remove from the pan and enjoy with your favorite chutney.

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Usili Upma Recipe / Usili Uppuma Recipe / Arisi Parupusili Upma / Upma With Rice and Moongh Dal - Easy Upma Recipe

 

Usili Upma

Tempering

Coconut oil - 1 tbsp

Mustard - 3/4 tsp

Channa dal and Urad dal - each 1 tsp

Hing - 1/4 tsp

Red chillies - 3

Curry leaves few

Other ingredients

Sona masoori rice - 1 cup

Yellow moongh dal - 1/2 cup

Water - 3 cups

Salt to taste

Grated coconut - a handful

Method

Wash rice and moongh dal together and drain out the water, dry roast them till water has evaporated and they slightly change colour. Do not fry till brown.

Heat a pressure cooker and temper with above ingredients pour water, dry roasted rice, dal , coconut and salt.

Pressure cook for one whistle, do not over cook as they will become mushy.

Let the pressure release then open the lid and fluff up the rice.

Serve hot with any spicy chutney!

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Set Dosa Recipe / Sponge Dosa Recipe / Karnataka Style Set Dosa Recipe - Dosa Recipes

Set Dosa

Ingredients

Idly rice - 2 cups

Urad dal - 1/2 cup

Aval / Poha -1/2 cup

Methi seeds-1/2 tsp

Salt to taste

Oil-to make dosas

Method

Wash and soak rice, urad dal and methi together & aval separately for 3 hrs.

Grind everything to a smooth semi thick batter add salt , mix well.

Transfer the batter into a wide bowl cover with a lid and let it ferment overnight.

Next day beat the batter once and add water if needed to get the right consistency.

Heat a tawa pour a ladle of batter and spread slightly, they should be thick like Uttapams or pancakes and not thin like dosa.

Pour oil around and cover with a lid, in low flame cook till the top is cooked and bottom is light brown.

Do not flip remove from the tawa and enjoy with any side dish of your choice.

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Urad Dal Idiappam / Ulundhu Suvali / Dal Idiappam / Ulundhu idiappam - A Srilankan Dish

Urad Dal Idiappam/ Ulundu Suvali

Yields: - 4 big idiappams

Ingredients

Store bought rice flour - 1/2 cup
Urad dal - 1/4 cup
Yellow moongh dal - 2 tbsp
Salt a pinch

Method

Heat a pan add urad dal and dry roast till nice aroma comes out, remove it to a plate. Do not fry till brown.
Same way dry roast moongh dal till slightly colour change. Do not over fry and burn them.
Dry roast rice flour till its just hot.
Take a mixi jar and dry grind urad dal and moongh dal together to a fine powder, sieve the flour.
Mix the dal flour and rice flour,take a clean cloth add both the flours tie it and steam for 2 to 3 minutes.
Cool and crumble the flours now your dal idiappam flour is ready to use.
This flour will have a strong flavour of moongh and urad dal.
Take needed flour in a bowl add a pinch of salt, pour boiling water little by little till you form a soft dough. Put the dough into the idiappam maker.
Grease idiappam plates and press the dough into the plates.

Steam them till cooked.

How to eat Idiappam

a) Have this healthy urad dal idiappam with any spicy  gravy or kurma.
b) You can crumble the idiappam add some grated coconut,1 tsp ghee and some sugar or jaggery,mix and enjoy.
c) Using the crumbled idiappam make lemon sevai. vegetable upma or tomato idiappam.
d) You can make egg idiappam too just add the crumbled idiappam to crumbled egg puttu,mix and enjoy.

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Moongh Dal Idli Upma / Pasi Paruppu Idli Upma / Dal Upma / Moongh Dal Upma - Easy Breakfast With Leftover Idli

Moongh Dal Idli Upma

Other Ingredients

Moongh dal Idli - 10

Salt to taste

Turmeric powder - 1/4 tsp

Chopped onion - a handful

Chopped green chilies - 6

Grated ginger - 1/8 tsp

Curry leaves few

Lemon juice few drops

Chopped coriander leaves for garnish

Tempering

Oil - 5 tsp

Mustard - 1/2 tsp

Channa dal & Urad dal - each 1/2 tsp

Method

Take the idli in a bowl and crumble them, keep it aside.

Heat oil in a pan temper it with above mentioned ingredients.

Now add the chopped onion, green chilies , ginger & curry leaves, sauté till onions are slightly brown,

add the salt & turmeric powder, mix well.

Lower the flame add the crumbled idli & mix gently till everything is well combined.

Switch off the flame add lemon juice, chopped coriander leaves and mix.

Idli upma is ready to serve.

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Huggi With Tamarind Gojju / Huggi Recipe / Udipi Style Kara Pongal / Huggi Gojju Recipe - Udipi Recipes

Huggi With Tamarind Gojju

Ingredients for Huggi

Yellow moongh dal - 1/4 cup

Sona masoori rice - 1/4 cup

Turmeric powder - 1/8 tsp

Salt to taste

Grated coconut - 2 tbsp

Water 3 cups

( Add more water if needed as the consistency must be mushy)

Cardamom -1, Cloves - 2, Cinnamon a very tiny bit

( grind the above 3 spices to a fine powder)

Method

Wash rice and dal and add it into a pressure cooker. Pour water and add all above mentioned ingredients. Pressure cook till rice is soft and mushy, keep it aside.

Huggi Gojju

Tamarind Gojju ingredients

Semi thick tamarind juice - 1 cup

Grated jaggery - 2 tbsp

( add more or less according to your taste)

Salt a pinch

Slit green chillies - 3

Grated ginger - 1/4 tsp

Tempering

Coconut oil - 1 tsp

Mustard seeds - 1/4 tsp

Curry leaves few

Method

In low flame cook tamarind juice, jaggery, salt, green chilies and grated ginger till it's semi thin sauce consistency, switch off the stove.

Heat oil in a pan and temper it with above ingredients

Pour the tempering into the tamarind gojju mix and serve with Huggi/Kara pongal.

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Moongil Arisi Idli Recipe / Bamboo Rice Idli Recipe - Healthy Idli Recipes

Moongil Arisi Idli

Ingredients

Bamboo rice / Moongil Arisi - 1 cup

Idli rice - 1 cup

Urad dal with skin - 1/2 cup

Thick poha / Aval - 1/2 cup

Methi seeds / Fenugreek seeds - 1/2 tsp

Salt to taste

Method

Wash and soak bamboo rice in water for 8 hours. Soak urad dal and methi together for 8 hours. If using urad dal without skin then soak for 3 hours.

Wash and soak idli rice and aval together for 4 hours.

Using a wet grinder grind the idli rice and bamboo rice to a thick smooth batter , transfer into a bowl.

Grind urad dal and methi to a fluffy thick batter.

Pour both the batters add needed salt into a bowl and mix well till combined, cover and keep it for 8 hours or overnight to ferment.

Next day beat the batter once if the batter is very thing add some water to get the right consistency.

Grease idli plates with oil and pour a ladle of batter and steam till cooked.

Enjoy with chutney or sambar.

With the same above batter you can make Dosa and Uttapam

Moongil Arisi Uttapam

Moongil Arisi Dosa

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Uppudu Pindi Recipe / Rice Flour Dry Upma Recipe / Andhra Uppudu Pindi Recipe / Uppidipindi Recipe / Maha Shiva Rathri Special Recipe / Telangana Recipes

Uppudu Pindi

Ingredients

Rice flour - 1 cup

Water - 1 cup

( do not add more water then the consistency of the upma will change)

Ghee - 2 tsp

Salt to taste

Chopped coriander and curry leaves - few

Slit green chjillies - 4

Chopped ginger - 1/2 tsp

Sliced onions - a handful

Tempering ingredients

Oil - 4 tsp

Mustard - 1/2 tsp

Urad dal and channa dal - 1 & 1/2 tsp each

Jeera - 1/4 tsp

Peanuts - 2 tsp

Red chillies - 2

Method

Take rice flour in a bowl add ghee and mix till they resemble bread crumbs. This step is important when added into the water they will not form lumps and the upma will be soft , keep it aside.

Heat oil in a pan and temper it with above ingredients.

Add the onion, ginger, green chillies and curry leaves sauté till onions changes colour.

Pour water add salt and bring to a boil , reduce flame and slowly add the rice flour and mix briskly till they are crumbled and dry.

Cover with a lid and in low flame cook for couple minutes by mixing in between.

Switch off the flame and garnish with coriander leaves and serve hot

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Gujarati Khichu Recipe / Khichu Recipe / How to make Gujarati rice khichu recipe / Gujarati Khichu

Khichu

Ingredients

Rice flour - 1/2 cup

Water - 1 & 1/2 cups

Salt to taste

Crushed ajwain - 1/8 tsp

Jeera - 1/2 tsp

Chopped green chilies - 1

Baking soda - 1/8 tsp

Peanut oil - 2 tsp to drizzle on top of the Khichu

Pickle masala as needed to sprinkle on top

Gujarati Khichu

Method

Pour water in a pan add the salt, green chillies, ajwain, jeera and baking soda, boil for a minute.

Reduce the flame and add the rice flour gradually and using a wooden spatula stir  till all the water is absorbed and there are no lumps and it forms a soft mixture.

Cover with a lid and simmer for 2 to 3 minutes till the mixture is cooked well and switch off the stove.

Just before serving pour peanut oil on top sprinkle pickle masala and serve hot.

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Mappillai Samba Dosa Recipe / Mappillai Samba Arisi Dosa / The Bridegroom’s Samba Rice Dosa - Dosa Recipes

Mappillai Samba Dosa

Ingredients

Mappillai samba rice-2 cups

Urad dal - 1/2 cup

Methi / fenugreek seeds-1/2 tsp

Salt to taste

Oil-to make dosa.

Method

Wash & soak rice for 8 hours or overnight and urad dal and methi together for 3 hours.

Grind the rice to a smooth thick batter and transfer into a bowl. Grind urad dal to a smooth fluffy thick batter. Add salt and mix both the batters till combined. Cover and rest to ferment over night or for 8 hours.

Next day if the batter is very thick add some water & dilute.

Heat a tawa pour a ladle of batter, spread it to a thin circle, pour oil around the dosa and cook till crisp & light brown on all sides. Flip the other side and cook.

Serve with chutney or Idli Podi.

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Azhagar Kovil Dosai / Azhagar Kovil Dosai Recipe / Azhagar Dosai Recipe / Black Urad Dal Dosa Recipe

Azhagar Kovil Dosa 

Ingredients

Raw rice / Sona Masoori rice - 2 cups

Whole black urad dal with skin - 1 cup

Salt to taste

Crushed black pepper - 1 tbsp

Crushed Jeera - 1 tbsp

Chukku powder / Dry ginger powder - 1 tsp

Hing - 1/2 tsp

Ghee as needed to cook dosa

( I mixed ghee and oil together and used)

Method

Wash and soak urad dal overnight and sona masoori for 3 hours. 

Using a wet grinder or blender grind urad dal till fluffy thick batter transfer to a bowl.

Add rice and grind to a smooth thick batter by adding water little by little.

Add salt and mix both the batters together well, cover and rest it for 4 to 5 hours.

Add the chukku, pepper, cumin , hing to the fermented batter and mix well.

Usually this dosa is shallow fried but today iam cooking them little thick like uthappam.

Heat a tawa spread some ghee/oil and pour a ladle of batter and spread slightly, do not make it thin.

Pour some ghee around and cook till crisp and light brown on all sides.

Enjoy with coconut chutney.

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