Week 100 g chana dal and 50 g urad dal in water for at least 2 hours.
2
Drain the soaked dals and grind them with 10 g chili, 15 g coriander, 15 g ginger, 10 g garlic, 1 g Duivelsdrek, 2 g komijnzaad, and 10 g zout to a coarse paste.
3
Mix 250 g rijstebloem with 300 g water and 3 g kurkumapoeder to form a smooth batter.
