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5. Grind this into a smooth batter. Unlike the rice batter, this one gets a
velvety smoothness.

6. Add this batter to the rice batter.
7. Add salt and mix well with your clean hands. Of course you can use a
ladle, but the heat from your hands helps the yeast action to work well
when you ferment this batter overnight.

8. Set this aside to ferment overnight.
9. Next day, mix the batter well. Place an iron skillet/ nonstick skillet,
grease with little oil. Use a cut onion to spread the oil - this prevents the
batter from sticking.

10. Drop a ladle of batter.
11. Spread it around.
12. Into a thin crepe
13. Let it cook for 2-3 minutes until you see the edges turning up. You will

be easily able to place a spatula under it. Also if you have spread it
thinly, you will be able to see the bottom cooked when you start seeing
reddish-brownish color from the surface.
14. Turn and cook for another 1-2 min.

Fold and serve hot. These are best served as soon as they are made. Enjoy
it with Coconut Chutney, Tomato Chutney.

Please share your experiences while you were making this

recipe. Or suggestion to improve upon it.
Thanks for your input!

PG Better Living