Crispy deep-fried pancakes from fermented rice and lentil batter — the iconic street food of Jharkhand eaten with aloo chokha or green chutney.
Ingredients
1 cup raw rice — soaked 4 hours
1/2 cup chana dal — soaked 4 hours
2 green chillies — roughly chopped
1/2 inch ginger
1/4 tsp cumin seeds
1/4 tsp turmeric
Salt to taste
Water — minimal for grinding
Oil for deep frying
Method
Drain soaked rice and chana dal. Grind with green chillies, ginger and 3 to 4 tbsp water to a coarse thick batter — some visible grain texture is correct, do not over-blend.
Add cumin seeds, turmeric and salt. Mix. Cover and ferment at room temperature for 3 to 4 hours until slightly bubbly and mildly sour.
Heat oil for deep frying on medium.
Pour 3 to 4 tbsp batter into the hot oil in a rough round 10 to 12 cm wide.
Fry on medium heat for 3 to 4 minutes per side until deep golden and completely crispy throughout.
Drain on paper towels. Serve hot with aloo chokha or green chutney.