SARU-CHAKLI

Ingredients

• 1 cup husked kalai pulses (urad dal) (Kalai refers to urad dal (split black gram, husked). Use as the base quantity against which all other ingredients are measured.)
• 0.5 cup powdered rice (rice flour) (Up to half the quantity of the pulses. Fine rice flour works best for a smooth batter.)
• 0.5 cup scraped and pasted kernel of coconut (Optional. Use up to half the quantity of the pulses. Freshly grated coconut blended to a smooth paste works well.)
• 1 to taste salt (Add to season the batter.)
• 1 as needed water (Used first to soak the pulses, then to adjust the batter to a thick, pourable consistency.)
• 1 small amount (for greasing) ghee (Just enough to lightly grease the pan before each cake. A pastry brush or folded cloth dipped in ghee works well.)

Instructions

1. 1Place 1 cup of husked kalai pulses (urad dal) in a bowl and cover generously with cold water. Leave to soak for 2 hours at room temperature. The pulses will swell and soften, which makes them easier to grind into a smooth paste.
2. 2Drain the soaked pulses thoroughly. Transfer them to a blender or food processor and blend, adding a very small amount of water at a time, until you have a smooth, thick paste. Avoid adding too much water — the paste should be stiff, not runny.
3. 3Transfer the pulse paste to a large mixing bowl. Add powdered rice (rice flour) in a quantity up to half the amount of pulses you started with — so if you used 1 cup of pulses, add up to ½ cup of rice flour. Stir thoroughly until fully combined.
4. 4If you would like to include coconut, scrape the white flesh from a fresh coconut and blend or grind it into a smooth paste. Add this coconut paste to the batter in a quantity of up to half the original amount of pulses (up to ½ cup). Stir well to combine. This step is entirely optional — skip it if you prefer a plainer cake.
5. 5Add salt to taste to the batter and stir well. Now add water gradually, mixing as you go, until the batter reaches a thick but pourable consistency — similar to a thick pancake batter. It should hold its shape briefly when poured but still spread when nudged. Be careful not to make it too thin.
6. 6Place a flat frying pan or tawa (griddle) over medium heat and allow it to become hot. Once hot, use a folded cloth, pastry brush, or a small piece of cloth dipped in ghee to lightly smear the surface of the pan with a thin layer of ghee. This prevents sticking and gives a light richness to the cakes.
7. 7Pour 2 tablespoons of batter onto the centre of the greased hot pan. Immediately use the flat back of a spoon, a small offset spatula, or a thin flat implement to spread the batter outward in a gentle circular motion, forming a thin, even round disc. Work quickly before the batter sets. Aim for a thin, even layer similar to a crêpe or dosa.
8. 8Allow the cake to cook undisturbed on medium heat. Watch the edges — when they begin to lift slightly from the pan and the surface of the cake looks dry and set (no longer shiny or wet), it is firm enough to turn. This indicates the first side is cooked. Do not rush this step or the cake may tear.
9. 9Once the cake is firm enough to hold together, carefully slide a flat spatula underneath it and flip it over in one smooth motion. Cook the second side for another 2–3 minutes until it is golden and cooked through. Remove from the pan and set aside. Re-grease the pan with a little more ghee before cooking each subsequent cake, and repeat steps 7–9 until all the batter is used.