Ingredients:

• 1/2 tsp – Asafoetida (Hing)
• 3/4 tsp – Sodium bi-carbonate
• 1/2 cup – Curds, sour
• 1 cup – Urad Dal
• 3 cup – Raw Rice
• 1 tbsp – Pepper corns, coarsely ground
• 3 tbsp – Cooking oil
• 8 – Green chillies
• 25 mm – Ginger

Method:

1. Grind the rice and urad dal coarsely.
2. Add the sour curds and hot water to make a thick dough.
3. Ferment for 6 to 8 hours.
4. Make a paste out of the chillies and ginger.
5. Add to the batter along with asafoetida, oil and soda bi-carbonate.
6. Grease a thali, spread the dough on it and steam for 10 minutes.