"From the fantastic "Savoring the Spice Coast of India" by Maya Kaimal, a cookbook which is available at Amazon. She says her father developed this recipe to adapt a south India speciality, ideally fermented in 90 degree F, to the New York climate. Note: Wherever you live, you must begin soaking ingredients a day in advance. Cooking time is soaking and fermenting time: 16-19 hours Active cooking time includes 20 minutes for active measuring and grinding and 30 minutes of active frying time."
Serving Size: 1 (64 g)
Servings Per Recipe: 6