Ingredients
| Quantity | Measure | Ingredients | Description |
| 0.5 | Teaspoon | Asafetida (Hing) | |
| 0.75 | Teaspoon | Soda bi-carbonate | |
| 0.5 | Teacup | Curds | Sour |
| 1 | Teacup | Dhal, Urid (white) | to be ground |
| 3 | Teacup | Rice, Raw | to be ground |
| 1 | Tablespoon | Pepper Corns | coarsely ground |
| 3 | Tablespoon | Cooking Oil | |
| 8 | Nos | Chillies, Green | |
| 25 | mm. | Ginger |
Method
Grind the rice and urid dal, coarsely, and the sour curds and hot water, to make a thick dough. Ferment for 6 to 8 hours. Add chillies, and ginger in paste form, and asafetida and the oil and mix with soda bi carb. Grease a thali, and spread the dough on it, and steam for ten minutes.
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