Chhilka Roti

Method

1. Rinse 75 g of raw rice and 25 g of chana dal together in two or three changes of water until it runs almost clear, then cover generously with fresh water and leave to soak for 4 hours, or overnight in cold weather. The dal should crush easily between finger and thumb before you grind.
2. Drain the rice and dal well. Tip into a wet grinder or mixie jar with 2 garlic cloves, 5 g of peeled ginger and 1 green chilli, and grind, adding 120 ml of water a little at a time, to a smooth batter with only the faintest grain to it — the consistency of thin pouring cream, loose enough to spread like a dosa batter.
3. Beat in 0.5 tsp of salt and let the batter stand 15 minutes; it thickens slightly as the rice swells, so slacken with a spoon of water if needed. Just before cooking, stir through 30 g of finely chopped onion and 1 tbsp of chopped coriander. This batter is unfermented and is used the same day.