Soak the par boiled rice for about 45 minutes then grind into coarse paste with enough water and mix in old dosa batter, soaked chana dal, chopped ginger, green chili, red chili powder, salt, asafetodia and curry leaves. If you batter is not perfect, add a teaspoon of rice powder so that you will be about make medium ball of dough out of it, fry in medium hot oil until it become golden brown and crispy.
Use doppi rice for making it traditional.
This is Swathi ( Ambujom Saraswathy) from Zesty South Indian Kitchen who loves to explore cuisines from all over the world. Whenever possible I try to to give an Indian touch to several of the world cuisine, and has weakness for freshly baked bread. All the recipes you see here are created by me and approved after taste-test by my family.