Ingredients

• 1 cup rice

• 1⁄4 cup urad dal

• 1⁄2 cup grated jaggery

• A handful of fresh dill leaves (finely chopped)

• Salt to taste

• Ghee for cooking

Method

• Soak rice and urad dal separately for 4–6 hours.

• Grind to a smooth batter. Let it ferment overnight.

• Mix in grated jaggery and chopped dill.

• Rest for 30 mins.

• Pour a ladleful on a hot tawa, drizzle ghee, and cook till golden.

Benefits:

• Combines iron from dill, complex carbs, and jaggery.

• Enhances digestive enzymes.

Who Can Eat It:

• Ideal for anaemia, children, and fatigue issues.

Ideal For:

• Breakfast or post-workout recovery.

Best Time to Consume:

Breakfast.