½ cup chanaa daal (chick‑pea daal)
½ cup mag ni daal
½ cup tuvare daal
½ cup adad daal
2 cups chokhaa (rice)
½ teaspoon methi (fenugreek) seeds
1 ½ cup dahi (plain yogurt)
1 teaspoon aadu (ginger), grated
4‑5 lilu marchu (green chili), minced
4‑5 cloves lasan (garlic), minced
3 teaspoon mithu (salt)
1/8 teaspoon hing (asafetida)
¼ teaspoon hardar (turmeric)
½ teaspoon dhanaa jiru (powdered coriander & cumin seeds)
1 ½ teaspoon saaker (sugar)
1 teaspoon sambhar powder (optional)
1 teaspoon baking soda
8 tablespoon tel (oil)
1 teaspoon rai (mustard seeds)
1/4 teaspoon hing (asafetida)
1 suku marchu (whole, dried pepper)
4‑5 leaves mitho limdo (curry leaves)
½ teaspoon jiru (cumin seeds)
1 medium kaandaa (onions), cut into strips
2 tablespoon sesame seeds
1 Pick, wash and soak the mixed daals in warm water with fenugreek seeds for at least 5 hours.
2 Pick, wash and soak the rice, separate from the daals, in warm water for the same period.
3 Drain excess water, mix the soaked daal & rice, adding yogurt
4 Grind to a loose batter in blender. Mix in the ginger, green chilies, garlic, salt, asafetida, turmeric, coriander-cumin powder, sugar and sambhar powder. Mix well and leave it aside for at least a couple of hours.
5 Add the baking soda, mix well and pour into a greased baking pan, filling it no more than ¾” high.
6 Heat oil in a small skillet with mustard seeds, asafetida, dried pepper & curry leaves. When the seeds start popping, add the cumin seeds, onions & sesame seeds. Keep stirring and cook till the onions are browned.
7 Spoon the fried onions on the top of the batter. Bake in an oven pre‑heated to 400° F until a golden brown crust is formed on the top (about 30‑40 minutes).
8 Let it cool. Cut into 2” squares and serve with fresh yogurt & lili chutni.