1 cup rice, 1/2 cup to or dal, 1/2cup grated coconut, 4 to 5 dried red chillies ( always roasted to enhance the flavour), a small ball of tamarind., salt to taste. 1 cup crushed salted bamboo shoots. Optional cup of finely chopped onion.
Soak rice and dal in water for 3 hrs.
Grind all except the bamboo and onions into a coarse thick paste.
Mix in the bamboo shoots and chopped onion, spread with wet spoon on a medium hot griddle into 4to 5 inches round 1/8 inch thick pancakes, fry using coconut oil, turning a couple of times .
Regulate the temperature to get the onions cooked to a soft and fragrant stage.