Soak 3 cups rice 1 cup urad dal for 4 hours, then grind separately.

Mix well rice,daal and ¼ tsp salt.Keep for 7-8 hours for fermentation. Add ginger chilli paste, salt, pinch of asafoetida 1/4 tsp baking soda.

Pour 4 laddle batter into greased thali, sprinkle crushed pepper on it and steam for 15 to 20 minutes and serve.