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Wash the rice and soak along with red chili's for 4 hours at least.
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Meanwhile powder the roasted gram/dalia/pottukadalai in mixie/food processor and sieve it, keep aside.
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Also keep the butter at room temperature
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The red chili should grind well otherwise it stuck and makes trouble while squeezing the dough in the press.
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So initially grind the chili in grinder for 2 minutes then slowly add 1/2 cup rice.
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Allow them to grind with few water for 5 minutes.
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Gradually add the remaining rice and necessary water, this may take 30 minutes approximately to get smooth rice batter.
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Don't add too much water batter should be thick in consistency (Refer Video).
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Also this rice has the tendency to absorb water even after grinding it out, so don't get panic when the batter is little runny.