In a grinder jar add soaked rice, split black gram, sour curd and grind it into a proper paste.
Remove in a bowl and keep in a warm place to ferment for 4-5 hours.
After fermented, add coconut water, salt, green chilli paste, mix it properly.
Now take one portion of the batter and add mixture of oil, fruit salt in itvand mix it properly with light hands.
Switch on the steamer, and also grease the mould or the plate then pour the batter in it and steam it for 10-12 minutes on high heat.
Once steamed remove and let it cool a little, then cut in the desired shape and pour the hot tempering on it and serve warm.
For Tempering
In a small pan heat oil and add mustard seeds, dry red chillies, curry leaves, saute for a minute and it ready to use.
