Soak urad dal in 500g water for 4 hours. Drain thoroughly, reserving no water.
2
Grind the soaked urad dal with minimal water (approximately 50g from the total water amount) to a thick, fluffy batter. The batter should be light and airy.
3
To the urad dal batter, add chopped green chili, grated ginger, cumin seeds, crushed black peppercorns, 1g asafoetida, 5g chopped curry leaves, 10g chopped fresh cilantro, and 5g salt. Mix well to combine all ingredients.
