- Servings : 2
- Prep Time : 5m
- Ready In : 6m
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- Rice 1 cup
- Water 1/2 cup
- Salt to taste
Soak the rice overnight or at least for 3 hours.
Grind it into a smooth paste by putting very little water.
Take it out in a vessel adding salt and water. This mixture should be of running consistency.
Heat the tawa and grease it with very little oil. You could use a brinjal top as shown in the picture.
Now hold the vessel with one hand and pour the batter on to the heated tawa with the other hand in a circular motion. See to it that the liquid doesn’t fall at one place. You could cover up the huge gaps by pouring more batter but small gaps could be left as it is. If the peethas are coming out to be thick then you could add more water in the batter.
Now cover it with a lid on a low flame for around 15 seconds or so.
Pick up the lid and with the help of the spatula see whether it can easily come off just as a dosa. If its yet sticking then cover it for some more time. Dab a little oil on top and turn it if its coming off easily. Again cover it for sometime and take it off. Put it in a casserole on top of each other. They’ll even turn soft due to the steam. They’ll even stick to each other which is fine, you need to separate them and serve. These peethas are extremely light and healthy.