Method:

• Clean rice and dhal.


• Soak rice for three hours and black gram for half an hour separately.


• Wash and grind rice coarsely.


• Grind the rice and black gram dhal to a fluffy consistency.


• Add palm tuber flour to the above mix.


• Mix the batter with salt.


• Ferment for eight hours at ambient temperature (25º - 28ºC).