Soak urad dal in water for at least 4 hours. Drain completely.
2
Grind the soaked urad dal with a small amount of water to a smooth, fluffy batter.
3
Transfer the urad dal batter to a bowl. Add rice flour, 10g finely chopped green chili, grated ginger, 5g cumin seeds, 1g asafoetida, 5g chopped curry leaves, 5g salt, and baking soda. Mix well until combined.
