Ingredient3/4 cup samwat ke chawal
1 cup sour yogurt
1 tsp ginger paste
Green chillies paste to taste
1 tsp sendha namak (rock salt)
2 tsp oil/ghee
2 whole dry red peppers
6-7 curry leaves
1 tsp cumin seeds
Grated coconut and fresh coriander for garnish
Method* Roast the rice in a pan very lightly and do not let it brown.
* Prepare the batter by mixing rice, rock salt, chilli paste, ginger paste and yoghurt. Leave the mixture to ferment overnight. Should become a bit spongy.
* Grease a tin with little ghee and transfer the batter into it.
* Place the tin into the steamer and let cook for 20 minutes.
* Test if it is done and then let it cool.