Toast 20 g peanuts in a dry pan until lightly browned.
3
Combine 200 g rice flour, soaked chana dal, 10 g chili, 3 g chili powder, 15 g cilantro, 5 g salt, 5 g cumin seeds, 5 g curry leaves, 15 g ginger-garlic paste, toasted peanuts, 50 g onion, and 2 g turmeric powder in a bowl.
