Soak 200 g gram and 50 g rice in water for at least 4 hours.
2
Drain the soaked gram and rice, then grind them with 10 g chili, 10 g cilantro, 5 g salt, 5 g cumin seeds, 2 g curry leaves, 15 g ginger, and 1 g asafoetida into a smooth batter.
3
Add 400 g water to the batter and mix well to achieve a pouring consistency.
