Soak 250 g urad dal in water for at least 2 hours.
2
Drain the soaked urad dal and grind it with 15 g chili, 8 g salt, 5 g cumin seeds, 5 g curry leaves, 10 g ginger, 1 g Asafoetida, and 3 g peppercorns into a coarse paste.
3
Add 20 g rice flour and 50 g water to the urad dal paste and mix well.
