Soak 50 g urad dal in water for at least 30 minutes.
Grind the soaked urad dal with 10 g ginger, 3 g cumin seeds, 2 g fenugreek seeds, 1 g asafoetida, and 8 g salt into a smooth batter.
Mix 200 g ragi flour and 50 g rice flour into the urad dal batter.
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