By Sushmita Sengupta
There is no dearth of crepe-like dishes in India, the most popular has to be the dosa. But did you know it has a Maharashtrian equivalent too in Aamboli? Here’s a recipe by homechef Roopa Nabar.
1½ cups Kolam rice, wash and soak for 5-6 hours ½ cup split skinless black gram (dhuli urad dal) 2 tablespoons split Bengal gram (chana dal) ¼ teaspoon fenugreek seeds (methi dana) ½ cup flattened rice (poha) Salt to taste Oil for applying and drizzling
Wash and soak the skinless black gram, split Bengal gram and fenugreek seeds together for two to three hours. Just before grinding, wash and soak flattened rice for half an hour.
Grind together all the above-mentioned ingredients along with soaked kolam rice and three-fourth cup of water to a smooth and thick paste.
Ferment overnight or for six to eight hours. Add the salt and mix well. Heat a cast-iron griddle.
Grease with a little oil. Pour batter and spread it to form a thick pancake. Cover and cook on low heat for three minutes. Flip over. Serve hot