Recipe - Sacristains

1 cup Plain rice
1 cup Parboiled rice
One fourth cup White udad dal
One half teaspoon Methi; (fenugreek) seeds
1 /2 teaspoons soda bi
carbonate
One half cup Curds
10 teaspoon Ghee or oil as preferred;
(10 to 12)
Water for grinding

Wash the rices and dal together.

Add plenty of water and methi seeds.

Allow to soak for 78 hours or overnight.

Rewash the rice by draining the water 23 times.

Grind to a paste. Rawalike grains should be felt in the batter. Add soda
bicarb and salt and mix well.

Keep aside in a warm place for 810 hours.

Beat the curds well.

Add to the batter, add more water if required.

The consistency of the batter should be thick enough to thickly coat on a
spoon when dipped.

Heat the iron griddle or nonstick tawa well.

Pour a spoonful of batter in the centre, spread with the back of the spoon
to a thin round.

Pour a teaspoon of ghee or oil over it.

Remove with spatula when crisp.

Serve hot with chutney and / or sambar.

Converted by MC_Buster.

Converted by MM_Buster v2.0l.