Ingredients:

• 1 cup – raw Rice
• Salt
• 1 tsp – oil
• 1/2 cup – sour Curd or Yoghurt 1/2 tsp – groundnut oil
• 2 slit – Green chillies
• 1/2 tsp – Urad Dal
• 1/2 tsp – Channa dal
• Asafoetida, a pinch

Method:

1. Soak rice for 2 hours and grind to a fine paste as for idli.
2. Pour some sour curd, add salt and mix. Keep aside for a day to allow it to get sour.
3. After a day, pour some oil in a pan and crackle some mustard, urad dal, channa dal, green chillies and asafoetida.
4. Now pour the paste and stir until the paste leaves the sides and starts to thicken.
5. No lumps should be formed. Add a tsp of groundnut oil and mix well.
6. Pour it out on a plate before it becomes too thick.
7. Cool and cut into squares.

Recipe courtesy of Madhangi