by Tarla Dalal
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- Wipe the rice and urad dal with a wet cloth, mix and grind dry coarsely (like semolina). Alternatively, soak the rice and urad dal overnight in plenty of water and grind in a mixer the next day.
- Add the sour curds and hot water and make into a thick paste.
- Leave to ferment for at least 6 to 7 hours.
- Make a paste of the green chillies and ginger.
- Now add to the batter the baking soda, oil, asafoetida, green chilli paste and salt and mix well.
- Apply a little oil to a metal thali (flat metal plate with low rim). Pour enough batter so as to fill half the height of the thali. This should ordinarily be about 1/2 teacup for a small thali.
- Sprinkle a little ground pepper on top.
- Steam for about 10 minutes.
- Cut into pieces and serve with raw oil and green chutney.
- Always use your hands while mixing the batter to break the lumps.
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