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1
Wash the rice and lentils separately in several changes of water. Leave each to soak in a large pan of clean water for a couple of hours
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2
Drain the rice and lentils, place in a blender, and grind to a smooth paste. Add a little water to form a thick batter
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3
Add the salt, sugar and baking soda to the batter and mix well. Set aside to ferment at room temperature for at least 4 hours and up to 15
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4
Place the chopped onion, diced tomatoes, chopped green chile, and chopped cilantro in separate bowls
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5
Heat a griddle or nonstick pan. Brush with a little ghee or oil and pour in 2 to 3 tablespoons of the batter. Spread evenly with the back of a spoon into a thick circle 4 inches in diameter.
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6
Garnish the surface with a little each of the onion, tomato, green chile, and chopped cilantro and spread evenly.
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7
Sprinkle some of the oil or ghee over and around the bread. Cook over low heat until small bubbles appear on the surface, about 5 minutes
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8
Turn over and cook the other side until crisp and golden. Alternatively, you can finish it off under a hot broiler for 1 to 2 minutes. Serve hot with South Indian lentil curry
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9
Sambhar (South Indian Lentil Curry):
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10
Heat half the oil in a pan and add the red chiles, coriander seeds, fenugreek, and grated coconut. Cook, stirring, for 5 to 10 minutes; set aside to cool
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11
Wash the yellow lentils in several changes of water and place in a large pan of water. Bring to a boil, add the ground turmeric, and simmer for 15 to 20 minutes
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12
Put the coconut, chile and spice mix in a food processor or blender and process to a fine paste.
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13
When the lentils are soft and mushy add the sliced onions, asafetida, diced tomatoes, diced eggplant, and coconut paste and continue to cook for 5 minutes. Add the tamarind pulp, salt, to taste, and sugar and simmer for 2 minutes longer
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14
Heat the remaining oil in a separate pan and add the curry leaves and mustard seeds. When they begin to crackle, pour them over the lentils and serve immediately with plain boiled rice.
