Ingredients
Method
- Soak little millet and urad dal for 4–6 hours.
- Grind to a smooth batter with water; mix in salt.
- Ferment overnight (6–8 hours).
- Heat a non-stick pan, and pour batter in a thin layer.
- Drizzle a little oil or ghee on the edges and cook until crisp.
- Serve with coconut chutney or sambar.
Notes
Why It Works: Low-calorie, fibre-rich, and ideal for diabetic-friendly breakfasts.