1&1/2 cups medium grained rice
1/2 cup split black gram (urad dal)
1/4 cup yogurt/curd, slightly beaten
1-2 green chillies, thinly sliced (or use 1/2 to 1tsp green chilli paste)
10-12 whole peppercorns
1 tsp oil
1 tsp fruit salt (Eno)
1 -2 tsp of roasted sesame seeds,coarsely ground black pepper, chilli powder (optional) for garnish
Salt to taste
Method:
- Soak the rice and black gram separately, at least for 6-7 hours.
- Drain the rice and grind it in your processor until it becomes a paste.
- The texture will still feel coarse/grainy.
- Pour it out into a large bowl.
- Next grind the black gram. Add water only if required.
- The texture of this is velvety and very smooth.
- Pour it into the same bowl with the rice batter.
- Add the yogurt/curd, salt, peppercorns and mix well.
- Ferment overnight.
- The next day, add the sliced green chillies (or chilli paste) and oil. Mix well.
- Now sprinkle the 1 tsp of fruit salt over the batter and add 2 tsp of water over it (again sprinkle it on top).
- You will see the bubbles forming as a reaction to the fruit salt when in contact with water.
- Once the bubbles start, very gently stir the batter for the salt to get mixed well with the batter.
- Top it with the roasted seeds, powders etc. and steam for about 10 minutes or until a knife/skewer inserted in the middle (check in multiple places) comes out clean.
- Let it cool for few minutes and then cut out pieces.
- Enjoy with tamarind/mint chutney!
