3 cups idly rice
1 and 1/2 cup brown chana
1 tsp fenugreek seeds
Rinse all the above well and overnight soak the above together in water.
Grind to a slightly coarse paste.
1 and 1/2 tbsp salt
Mix with the salt. Cover and ferment for 8 hours.
Taste Note: Tastes
Source: hebbarskitchen
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