- 1 cup urad dal unpolished, washed and rinsed
- 1 cup moong dal unpolished, washed and rinsed
- salt to taste
To make the sandwich-
- coriander chutney
- sliced tomatoes/cucumbers
Soak urad and moong dal separately for 2 hours (its better to use half and half – equal quantities of both dal the first time till you get a feel for it). Grind the soaked dal in the blender till you get a slightly coarse (but almost smooth) paste. Pour into a large bowl. Allow this mixture to ferment for 8-12 hours depending on the room temperature. In summer days 8 hours is sufficient, but on cooler days it takes longer. You can smell it to tell whether it is ready or not. It should have a slightly sour, fermented smell. Add water so that it is of the consistency of dosa batter (somewhat similar to pancake batter). Add sea salt to taste.
Steam the batter about ¼ inch thick in square baking dish. Cut in bread size squares and put coriander chutney, sliced tomatoes and cucumbers or even sprouts on top and cover with another square and serve.