Clean the Dal and Rice.
Rinse well a couple of times until the water comes clear.
Soak the dal for 3-4 hours.
Soak the rice for 3-4 hours.
Grind the dal and rice separately. (One can do it together too, but grinding separately helps)
Add salt and let the batter ferment overnight or for 7-8 hours depending on your climate.
Once fermented add cumin seeds, green chillies, chopped coriander, chopped carrot, chopped cauliflower, curry leaves, grated/chopped ginger and coconut.
Mix in the batter.
Heat a heavy bottom kadai or a pan. (Preferably cast iron).
Add ghee/oil. If you are using a cake tin like me, grease the tin inside and on the edges well.
Now pour half of the batter in the kadai.
Cover and cook on slow for 20 minutes.
In between, after 10 minutes, drizzle some ghee/oil on the edges.
After 20 minutes, drizzle some ghee/oil on top.
Flip and cook on the other side for another 8-10 mins.
To check if it is done, insert a knife or a skewer. It should come out clean.
Serve as is or with some spicy potato curry.