Boiled rice - 1 cup
Tur dhal - ½ cup
Methi seeds - 2 tsp.
Salt
Mix rice, dhal & methi seeds.
Wash well & soak in water for minimum 6 hrs.
Grind to a fine paste using the soaked water.
Ferment for atleast 12 hrs.
Make oothappams, the usual way.
Finely chopped onions can be added to the batter before making oothappam.
Onion-garlic Chutney:
Red chillies - 7,8 ( or totaste)
Small onions - 1 cup (peel)
Garlic - 10 pcs ( peel)
Oil - 1 tsp
Tamarind paste - 1 tbsp
Salt
To temper:
Oil - 2 tbsp
Mustard seeds - 1 tsp
Hing - ½ tsp
Curry leaves - few
Dry roast red chillies separately.
Fry garlic & onion in 1 tsp oil without discolouring garlic.
Grind all the above with tamarind paste & salt.
Heat oil, temper as given & fry the paste for a few mts & remove.
In the photo, tur dhal oothappam is served with coriander chutney.