Ingredients

• Raw Rice: 1 cup (tamil:Pachai Arisi)
• Urad Dhal: A little less then ¼ cup (tamil:ooluntham paruppu)
• Salt:¾ teaspoon - Or as required
• Oil: 3 cups - For frying

Method

1. Wash and soak the raw rice and urad dhal in water for about an hour.
2. Drain the water and finely grind by adding ½ cup of water now and then
3. After about 10-15 minutes it will be grinded well.
4. Transfer the batter to a vessel.
5. Add salt and mix well.
6. Heat the oil in a tawa(wok).
7. Pour the batter with a small ladle like spoon.After a minute it will raise like pooris and the ends will be like the petals of a flower.
8. Now turn to the other side and allow to fry for a minute.
9. Drain the oil and keep it on a plate that is lined with a paper towel.
10. Transfer to a serving plate.

Tips

This is a very popular dish in Chettinad and is usually served along with tiffin for guests and during marriages.

The ratio of rice to urad dhal should be exact otherwise it would get hard.

After it is prepared it is really white in colour and soft.

Serve hot with tomatoe chutney.