A nutritious and satisfying snack at anytime, especially suitable for children back from school. These pancakes have a crisp crust and are soft inside. They may be cooked an hour ahead and kept hot in a slow oven(80ºC).
Wash and soak urad dal and rice together for 2 hours. Grind them into a thick, smooth batter, using some of the water in which they were soaked (I use the Panasonic Wet Grinder). Mix the two millet flours together. Add water (preferably the water in which dal and rice was soaked) and make a smooth, thick batter. Combine both the batters and add salt. Add more water, if needed, to make the consistency slightly thicker than dosa batter. Cover and leave aside for 2-3 hours.
Heat the oil for seasoning in a small frypan. Add mustard seeds. When they splutter, add onion and fry till light brown. Add green chillies and curry leaves. Fry for few seconds. Add this seasoning to the batter and mix well. Place a medium size kadai (wok, preferably non-stick) over moderate heat. Pour 1 teaspoon of oil in it. Let the oil get hot got for few seconds. Pour about ¾ cup of batter in it. Cover the kadai. Decrease the heat after 1 minute. Let the pancake cook till the bottom side is brown and crisp.
Carefully turn it over (Use a spatula to support the top side is needed) and drizzle 1 teaspoon of oil around it. Cook uncovered on low heat till the other side is also brown and crisp.
Serve hot with chutney.
Note:* Curry leaves impart a delightful aroma to the pancakes. They are also are credited with many health benefits. Use a pair of scissors to thinly shred them.