Thanjavur Orappu Adai

PREPARATION

1. In a bowl, ad 90 grams idli rice, 90 rice, and 350 milliliters water. Soak for 30 minutes.
2. In a separate bowl, add 100 grams pigeon peas, 80 grams whole black gram, 80 grams Split bengal gram and 550 milliliters water. Soak for 60 minutes.
3. In a bowl, add 2 grams coriander, 2 tablespoon fresh coconut, 1 teaspoon green chili, 1 teaspoon ginger, 1 teaspoon roasted bengal gram, 1 teaspoon seedless tamarind, 1/2 teaspoon salt, and 60 milliliters water. Transfer the mixture to a blender and blend until smooth.
4. Heat 1 teaspoon oil in pan, add 1 teaspoon mustard seeds, 1 dry chili, 1 tablespoon curry leaves and stir for 1 - 2 minutes.
5. Add the blended mixture to the pan, mix well, and cook for 1 minute. Remove from heat.
6. Pour the soaked rice and lentils to a blender, add 2 teaspoons fennel seeds, 3 dry red chilli and 20 milliliters water. Blend until smooth.
7. Transfer the blended mixture into a bowl, add 100 grams grated bottle gourd, 50 grams onions, 50 grams coconut, 2 1/2 tablespoons coriander, 1 tablespoon curry leaves, 1 teaspoon salt, and 1/4 teaspoon asafoetida. Mix well to combine.
8. Heat a greased pan. Pour a spoonful of the batter and spread evenly. Cook for 2–3 minutes.
9. Flip gently and cook the other side until done. Remove from heat.
10. Serve hot with the prepared chutney.