Urad Dal - 1 cup, cleaned and soaked overnight in water and a pinch of fenugreek (I use coarsely-ground ones), grind with as little water as you can, keep it aside for 4-5 hrs outside in a warm place to ferment.
End of Prepare ahead
Rice Flour - 1/2 cup, increase if you need to make the batter thicker
Tomato - 2 Medium
Onion - 1 Large
Green Chillies - 2-3
Curry Leaves - a few sprigs
Ginger - 1/2 tsp
Turmeric Powder - a pinch
Hing - a pinch
Mustard Seeds - 1/2 tsp
Canola Oil - a few tbsp
Salt - as per taste
Heat Canola Oil.
Add Mustard Seeds and let it splutter. Add Hing, Curry leaves and chopped Green Chilli.
Add chopped Onion and let it cook. Add grated Ginger as the Onion turns translucent.
As it turns translucent, add chopped Tomatoes.
Add Salt and Turmeric.
Add Rice Flour to the Urad Dal and fold it well.
When the above Onion-Tomato mixture is cooked, add to the Ural Dal - Rice Flour mix.
Mix it well.
Heat a flat skillet using Medium heat.
Add a drop of oil and spread it. You can use a piece of Eggplant or Potato to spread the Oil in the skillet.
Drop a big ladle of the batter and let it spread by itself.
You can cover it for faster uniform cooking.
Turn it over to cook the other side. It takes a good 3-4 minutes to make each Pitha.
Enjoy with hot Indian Garlic pickle or Coconut Chutney.
This is a good use of the leftover Dosa\Idli batter as well.