PREPARATION

1. In a bowl, add 200 grams rice and 500 milliliters water.
2. Soak for 3-4 hours.
3. Strain soaked rice and add 100 milliliters water.
4. Transfer it into blender and blend to a smooth paste.
5. Take out blended rice in a bowl, add 50 grams boiled mashed potatoes, 40 grams bell pepper, 40 grams carrots, 40 grams onions, 40 grams tomatoes, 1 teaspoon ginger, 1 teaspoon green chili, 1 teaspoon salt, 1/4 teaspoon black pepper, 1 teaspoon roasted crushed cumin, 1 tablespoon coriander and 1/2 teaspoon curry leaves.
6. Mix well with the help of spatula.
7. Let it rest for 5 minutes.
8. Now, In the batter add 1 teaspoon fruit salt, 1 teaspoon water and mix again.
9. Heat a pan, and add some oil in it.
10. Pour a spoonful of batter in a pan and spread it evenly.
11. Cover and cook for 3-5 minutes on medium heat.
12. Remove the lid and if the underside is cooked, flip to other side.
13. Cover with lid and cook the other side for 3-5 minutes.
14. Remove the pan from heat when done. Keep aside.
15. In an heated pan, add 2 tablespoons spilt bengal gram and dry roast for 4-5 minutes.
16. In a mixing bowl, add 50 grams desiccated coconut, roasted spilt bengal gram, 1 tablespoon ginger, 1 tablespoon garlic, 1 tablespoon green chili, 1 teaspoon curry leaves, 2 tablespoons curd, 1/2 teaspoon salt and 2 tablespoons water.   
17. Transfer all the ingredients in a blender and blend to a smooth paste.
18. Serve hot with prepared chutney.