Raw rice – 1 cup
Salt – to taste
Gingelly oil – 2 Tbsp
Mustard – 1 tsp
Black gram (urad dal) – 2 tsp
safoetida – little curru leaves optional red chilli optional
Wash and soak rice in water for 2 hours.
Drain and grind to a coarse batter to the consistency of idly batter.
Add salt. Heat oil, season with mustard, dal and Asafoetida. Add to the batter.
Pour the batter in a thick pan (kadai) and cook stirring till it forms a lump.
Cool slightly and shape into small ovals. Steam for 15 minutes.