For batter (makes 4 medium size plate)
Rice - 2 cup,
Split Bengal gram (chana dal) - 1/2 cup,
Split Matpe/Black gram (urad dal) - 2/3 cup,
Yogurt - 3/4 cup,
Water - 1 to 1 1/4 cup (for grinding),
Lemon - 1/2 slice (small).
For steaming process (for 4 medium size plate)
Turmeric powder - 2 tsp,
Garlic paste - 2 tsp,
Red chili powder - 1 tsp,
Green chili(finely chopped) - 2 tsp,
Coriander(finely chopped) - 2 tbsp,
Salt - to taste,
Oil - 2 tsp,
Fruit salt - 1 tsp,
Asafoetida - 1/2 tsp,
Sugar - 1 tsp,
Eno fruit salt - 1 tsp,
Oil - for greasing the plates.
Wash & soak rice, split bengal gram (chana dal) and split black gram (urad dal) for 5-6 hrs.
Put steamer on high flame, filled with water (level of water should not touch the plate), a wire stand and a greased plate. Take batter and add all the ingredients listed under for steaming process above (green chilli paste, garlic paste, salt, turmeric powder, red chilli powder, coriander, asafoetida, sugar, oil, eno fruit salt). Mix well. Pour into heated plate in steamer.
Adjust the amount of "For steaming process" as you like.
Skip lemon in fermentation process, if yogurt is sour enough.
Eno fruit salt can be replaced by cooking soda.
Amount of water in grinding process may vary on quality of rice and lentils.