Soak 250 g urad dal in water for at least 4 hours or overnight.
2
Drain the soaked urad dal and grind it into a smooth batter with 15 g ginger, 10 g chili, 5 g salt, 3 g cumin seeds, 1 g Asafoetida, and 2 g peppercorns.
3
Stir in 10 g cilantro and 5 g curry leaves into the batter.
