further add ¼ cup curd, ¼ tsp turmeric, ½ tsp salt and ½ cup water.
6
cover and ferment for 8 hours or until the batter are well fermented.
8
in a pan heat 2 tbsp oil and splutter 1 tsp mustard, 1 tsp cumin, 1 tsp sesame, pinch hing, 2 chilli and few curry leaves.
13
add ¼ cup water, 1 tsp sugar, ¼ tsp salt and 1 tsp lemon juice.
14