Rinse 250 g gram and 50 g rice, then soak them in water for at least 4 hours.
2
Drain the soaked gram and rice, then grind them with 10 g chili, 10 g cilantro, 8 g salt, 5 g cumin seeds, 20 g ginger, and 1 g asafoetida into a smooth batter.
3
Add 500 g water to the batter and mix well to achieve a pouring consistency.
