2 c. rice 1/1 c. yogurt 3/4 c. aval (thick) or 1 c. salt to taste aval (thin) 1/4 c. vegetable oil
Soak rice in water for 3 hours. Wash aval and soak it in yogurt or buttermilk. Grind aval with yogurt and rice. Use enough water to make the batter a pouring consistency. The batter should neither be too thick nor too thin. If to be used immediately, more yogurt may be added as per taste. Grease the skillet over medium heat. Pour 1/3 cup of batter and spread it into a thin round pancake. When golden brown, turn it over. Makes about 15. Tastes good with chutney or sambar.