Steps
- 1
Soak rice and methi for four hours.
- 2
Grind to a fine paste by adding two spoons of curd. Allow it to ferment overnight and add salt next day
- 3
Heat two spoons oil in a kadhai, pour the batter and cook covered on medium flame for ten minutes. Flip and cook till done
- 4
Serve with your favourite sambar and chutney
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