Toor dal : 1/2 cup
Moong dal : 1/2 cup
whole urad dal : 1/2 cup
Green gram dal : 1/2 cup
Chana dal : 1/2 cup
Rice : 1/4 cup
Ginger -2 inch
Ginger -2 inch
Fenugreek seeds / Methiseeds, 1/4 tsp
Red chilies -4
Salt
Asafetida
Salt
Asafetida
Preparation
The rice, the dals indicated above, and methi seeds should be washed and soaked in water for three to four hours. After draining the water, grind it into a smooth batter and add additional water as needed. The batter should be thick, fermented for 8 to 10 hours, and then salted as necessary. Water can be added to the batter to change the consistency. When the batter is ready, it should be thick but drop-like in consistency.