| Rice || 1 cup |
| Urad Dal || ⅓ cup |
| Chana Daal || ⅓ cup |
| Yellow Split Peas || ⅓ cup |
| Salt || 1 tsp. |
| Red Chili Powder || 1 tsp. |
| Onion (opt.) || 1 (large) |
| Carrot (opt.) || 1 |
| Coconut (opt.) || ¼ cup (grated) |
- Mix rice, chana daal, urad daal, and yellow split peas in a large vessel. Soak in a lot of water for about 2 hours.
- Grind the soaked mixture with chili powder and salt coarsely without adding much water.
- Ferment for about 3-4 hours, then refrigerate or freeze. In cold weather, the fermenting process might take longer and it might be a good idea to ferment in an oven (which has a pilot light, so as to keep the mixture warm)
- Add either onions (finely cut), carrot (grated) or coconut before preparing.
Freezing Note: If freezing, only ferment for about an hour. The mixture will have to left outside for a while before being ready to use.