<\/a><\/p>\n This is an Indian fermented pancake made out of rice, urad dal and fenugreek.<\/p>\n The fenugreek acts as the fermenting agent.<\/p>\n This is how my family has been doing it for 7 generations. This is how I do it. But go ahead and improvise.<\/p>\n <\/p>\n Ingredients:<\/strong><\/p>\n 3 cups idli rice. Trust me it won\u2019t work with other rice variety. I have tested it.<\/p>\n 1 1\/2 cups urad dal<\/p>\n 2 tbls fenugreek<\/p>\n <\/p>\n Method:<\/strong><\/p>\n Wash and soak all the ingredients in separate bowls in the morning.<\/p>\n In the evening start grinding it in the blender. Blend them separately.<\/p>\n Blend them separately with just enough water to the consistency of pancake batter.<\/p>\n Not to runny nor too thick.<\/p>\n Pour the batter into a bowl and mix it with your hand.<\/p>\n Let the mixture ferment overnight. Stand your huge bowl on a tray or cookie sheet in case of overflow.<\/p>\n This part is a bit tricky because when the weather is cold it takes longer for the batter to ferment. It\u2019s faster in the summer. <\/a><\/p>\n You\u2019d know when the batter is ready because the mixture would be double or triple in size and bubbly.<\/p>\n When the batter is ready you can take the portion that you want and add some salt to it.<\/p>\n Leave the rest in the fridge for another day<\/p>\n Mix it well and spread it onto a griddle. Use low flame. It should not stick the pan.<\/p>\n <\/p>\n You may mess up on the first or second try but third time is a charm.<\/p>\n
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