Soak samak rice and Saboodana overnight.
Drain excess water and add curd to it and grind to a smooth paste.
Keep aside for fermentation for 4- 5 hrs.

Now boil water in a steamer and grease thali.
Add salt to the batter and mix well.

Pour this batter into greased thali. Steam it for 10 mins.
Let it cool for 5 mins. Cut pieces into desired shape.