Soak the rice and dal for 7-8 hours or overnight.
Then grind separately into paste using curd. Mix both the pastes,cover and keep it in the warm place for 7-8 hours for fermentation.
After fermentation, add salt, turmeric, asafoetida, ginger chilli paste and mix well. Add few spoons of water if the batter is thick.
Add water in steamer and let it boil. Grease the plate or thali with oil.
Add soaked bengal grams in batter and mix. Lastly add baking soda and oil, mix and whisk and pour batter in the greased plate.
Sprinkle red chilli powder in the plate and keep it in the steamer and cook for 12-15 minutes. Timescmay vary as per the quantity of batter you add in a plate. You can check it by inserting knife for doneness.
Remove it from the steamer, after a while make cuts with knife and remove from the plate. Continue same process with rest of the batter.
8. Garnish with coriander and serve hot with ground nut oil and chutneys.
