Ingredients
notes
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PREP TIME
Active Prep Time: 30–35 minutes Inactive Prep time: Soaking in water: 5 hours and Overnight Fermentation: 8+ hours (ideally 10–12 hours)
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cook TIME
5 minutes
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serves
Makes: 1.3kg batter
DIRECTION :
- Place the urad dhal in one bowl and the rest of the ingredients in another bowl. Triple wash both of them and soak with drinking water for 5 hours. Make sure there’s enough water for the ingredients to soak and bloat.
- Drain the bowls, but reserve the water in a separate vessel.
- In a mixie jug or a wet stone grinder, grind the urad dhal with the strained water (water should be just beneath the level of the dhal), until you get a thick paste. The mixture should be slightly textured, avoid grinding it completely smooth. Transfer to a large mixing bowl.
- Repeat the process with the other bowl of ingredients, grinding to the texture of a thick, sandy paste. Transfer the mixture to the bowl with the urad paste. Mix thoroughly. Sprinkle the salt over and mix until completely combined.
- Cover the bowl with a plate (should be completely covered) and allow to ferment overnight, or minimum 8 hours. The batter should be thick, aerated, and doubled in size.
- In the morning, stir the fermented batter to knock out the big air bubbles. Add a little water to dilute if necessary. Store in a steel box or airtight container in the fridge.
- Batter should keep up to 5 days on average.
