Ingredients: 1 cup urad dal (skinless), washed and rinsed 1 cup moong dal (skinless), washed and rinsed sea salt to taste Method Soak urad and moong dal separately for 2 hours (Its better to use half and half - equal quantities of both dal the first time till you get a feel for it). Grind the soaked dal in the blender till you get a slightly coarse (but almost smooth) paste. Pour into a large bowl. Allow this mixture to ferment for 8 -12 hours depending on the room temperature. In summer days 8 hours is sufficient, but on cooler days it takes longer. You can smell it to tell whether it is ready or not. It should have a slightly sour, fermented smell. Add water so that it is of the consistency of dhosa batter (somewhat similar to pancake batter). Add sea salt to taste.Steam the batter about ¼ inch thick in square baking dish. Cut in same size squares and serve with a chutney of your choice.