NEER URUNDAI:

Soak 3 cups of raw rice with 1tbsp of thuar dal, and 1tbsp of Bengal gam in
water for 2 hours and then grind them like dosa batter with enough salt. In a
kadai, pour 3tbsp of gingelly oil and heat it. When the oil becomes hot, add 1sp
mustard seeds and when they splutter, add 1sp split black gram, 5 red chillies,
2 spring curry leaves and 1sp of asafetida powder. Fry them for a few seconds.
Then pour the batter and cook it until it leaves the sides of the pan and
becomes a soft dough. The fire should be low. Then make small balls out of
them and steam them in a steamer for 10 minutes.