1. Soak dal and rice for a few hours and grind with all other ingredients and salt to a fine batter.
2. The consistency should be loose like rawa dosa consistency.
3. Temper with mustard and curry leaves, add the chopped coriander.
4. Heat the skillet and pour a ladleful of batter starting at the edges in a circular way.
5. Since the batter is loose it auomatically fills the middle part; just fill the unfilled part with ladle.
6. Add 1 tsp oil and when it turns slightly brown at the edges flip over and make crisp on other side too.
7. Serve with onion pickle, coriander pickle or even coconut chutney.

Recipe and image: Dishes from My Kitchen