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Idly rice- 1 kg
Fried gram – 1/4 kg
Garlic- 1 number
Soaked chana dal- 1 cup or more as you like.
Dried red chilli- 10 numbers
Salt as needed
Oil to deep fry
Wash and soak the idly rice for 3 hours or more. Grind them in a wet grinder with minimal amount of water. Add chilli, peeled garlic pods and salt while grinding. After grinding finely, take it out, add the fried gram dall powder and the soaked chana dal. If this is as tight as chappathi dough, continue to the next step. If it is a little runny, put it on a thick cotton towel and wrap it for an hour to absorb the excess moisture.
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