Attu

Method

1. 1

   Prepare rice batter: Soak 2 cups raw rice for 4 hours. Drain and grind with 2-3 green chillies, 1-inch ginger, a pinch of cumin seeds and salt to a thin smooth batter with plenty of water.

2. 2

   Add yogurt: Mix in half cup thin yogurt. The batter should be very thin — thinner than dosa batter.

3. 3

   Rest batter: Let rest 15 minutes while heating the tawa.

4. 4

   Heat tawa: Heat a flat tawa on medium-high heat until very hot.

5. 5

   Oil the tawa: Drizzle 1 tsp oil and wipe with a cut onion.

6. 6

   Pour batter: From a height pour a ladleful of the thin batter. The batter should spread on its own into a thin round with holes.

7. 7

   Add oil: Drizzle half tsp oil around the edges.

8. 8

   Cook until crispy: Cook on medium heat 3-4 minutes without flipping until the base is deep golden and crispy.

9. 9

   Optional flip: Flip briefly for 30 seconds if the centre still looks wet.

10. 10

    Serve: Attu is Andhra's simple everyday thin crispy rice crepe. Serve with any chutney or curry.