Grind
rice, urad and chana dal finely after they are soaked. Heat
buttermilk to lukewarm and add salt in it.
Mix the
ground rice and dais in it to form a thick batter. Put into
a cover vessel and leave for 6-8 hours. It should ferment by
the evening, if ground in the morning.
Add
ginger paste and chopped green chillies in this mixture,
also add asafoetida, salt, ¼ tsp. soda bi-carb and a little
warm oil.
Grease
a thali and spread this mixture in it.
Put a
little chopped green coriander and red chilli powder on top.
