Plate includes

Rawa, Salt, Oil, Chana Dal, Udad Dal, Parboiled rice, Methi Dana, Cumin seeds, coconut, Turmeric powder, Jaggery

Preparation

1. Soak semolina, Bengal gram. black gram and parboiled rice together in 2 cups water for 10-12 hours. Drain and blend them with sufficient water to a smooth mixture. Transfer into a bowl and ferment for 6-8 hours. 2. Soak fenugreek seeds and cumin seeds in ½ cup lukewarm water for 6-8 hours. Drain and blend them with coconut and sufficient water to a smooth paste. 3. Add coconut paste, turmeric powder, salt and jaggery powder to fermented batter and mix well. 4. Heat an appe griddle. Add some oil in each dent and pour batter into them till they half filled. Cover and cook till puffed up and the underside turns golden brown. Turn them over and cook till the other side turns golden brown.