The batter:

cup chanaa daal (chick‑pea daal)

cup mag ni daal

cup tuvare daal

cup adad daal

2 cups chokhaa (rice)

teaspoon methi (fenugreek) seeds


1 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)

teaspoon hardar (turmeric)

teaspoon dhanaa jiru (powdered coriander & cumin seeds)

1 teaspoon saaker (sugar)

1 teaspoon sambhar powder (optional)

1 teaspoon baking soda


The vaghaar:

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)


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 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.

Source: Kokila