I referred Manjula’s Kitchen and Tarla Dalal’s website for quick proportions. I did a cup of rice, and three quarters of a cup of urad, green split moong, toor and chana dals. Washed and soaked for a few hours, ground in a wet grinder and left to ferment for about 24 hours as it wasn’t very warm.
Added some lauki, ginger, turmeric, red chilli powder to the batter, followed by some fruit salt and water as the batter was done a bit too thick.
Did the tadka and baked following Shital’s-Kitchen.
This was the result, and I was quite satisfied with it. A nutritious savory cake.