[2][3][4] Rice and chana dal are soaked in water overnight.

They are ground in the morning, after filtering the water to make a batter, and salt is added for taste.

Then a little oil is greased on the heated tawa and half a bowl of batter is dispersed on it.

When the other side turns light brown with proper roasting, the bread is ready.

It is generally served with chutney, vegetables and meat.