Soak 50g chana dal, 100g urad dal, and 150g Basmati rice in water for 4 hours.
2
Drain the soaked dals and rice, then grind them with 10g chili, 10g cilantro, 5g salt, 5g cumin seeds, 15g ginger, 1g Asafoetida, and 2g turmeric powder into a thick batter.
3
Heat 500g mustard oil in a deep pan over medium-high heat until shimmering.
