Ingredients
1. 160 g urad dal
2. 240 g rice
3. 100 g blanched spinach paste
4. 30 g grated fresh coconut
5. 50 ml water for grinding
6. 1 tsp chopped coriander
7. 1Tbsp oil
Method:
1. Soak urad dal and rice separately overnight to allow fermentation.
2. Grind together to a thick batter. Add blanched spinach paste. Smear a non-stick girdle/pan with oil.
3. Pour batter with a ladle and spread to the desired size. Add fresh grated coconut. Cook on both sides.
4. Serve hot with sambhar and chutney.