Ingredients:

1/2 cup Basmati rice (Indian variety is best)
1/2 cup green mung dal (split or whole green mung beans)
2 pinches hing (asafoetida)
1/2 tsp. salt
1/2 tsp. turmeric
1/2 tsp. finely grated ginger
water or buttermilk (as needed)

Soak the rice and dal in plenty of water for a few hours until soft. Whole beans should be soaked overnight.

Blend the soaked mixture with the rest of the ingredients. Use as much water of buttermilk as needed to make a semi thick batter.

Heat a non-stick griddle or cast iron skillet over medium heat. Use a ladle to pour about 1/2 cup of batter in the middle of the griddle, and use the bottom of the ladle to spread the batter in a spiral pattern, from the center out, to make a thin round pancake.

It is done when the top is dry and the bottom is golden brown.

Serve with cilantro chutney or coconut sauce.

This recipe is good for all doshas and makes a quick and nourishing breakfast.

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