Note: Add 1 tsp lemon juice to the dough if the curd is not sour enough.
Rice (1 cup)
Split black gram (urad dal) (1/2 cup)
Dahi (2 cups)
Baking soda (1 tsp)
Black pepper powder (kali mirch) (1 tsp)
Salt (To Taste)
Wash and soak both rice and urad dal in two separate bowls of water for 4 to5 hours.
After 4 to5 hours, drain the water from both the vessels.
Take a mixture jar and add the rice and dal into it. Now, add an appropriate amount of dahi and pour some water.
Grind till it becomes a smooth batter which is neither very thick nor thin.
Keep it in a warm place for about 5 to 6 hours for fermentation.
In a bowl, add salt and some eno powder. Mix well and then, add to the mixture. Mix all the contents again.
Heat water in a steamer on medium flame.
Grease a plate with oil.
Pour approximately 2 cups of batter in it.
Sprinkle black pepper powder on it.
Cover it with a lid and cook for 15 minutes.
Open and check if cooked well enough with a knife. The batter should not stick to it.
Remove the plate from the steamer and cut the cooked batter into diamond pieces.
Serve hot with garlic and green chutney.