|Split bengal gram||100 Gram|
|Split red gram||100 Gram|
|Split black gram||50 Gram|
|Amaranth||1 Bunch (100 gm)|
|Asafoetida||1 1⁄4 Pinch (A Large Pinch)|
|Clarified butter||2 Cup (32 tbs) (For Deep Frying)|
1. Soak rice (if parboiled rice is used, soak for 4 hours; if raw rice, soak for 2 hours).
2. Twenty minutes before grinding, clean and soak the grams. Grind together (rice and grams) coarsely with green chillies, red chillies and asafoetida. Set aside for 3 hours.
3. Add salt, chopped amaranth leaves and curry leaves. Heat pan and spread a tsp. of fat. Pour a ladle of batter and spread to a round of 12:5 cm. (5") diameter. When one side is done, turn over. Add another tsp. of fat on top and fry till crisp. Serve hot with curds, honey or "mulaka-podi."