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THUVAR DAAL                  ONE CUP BENGAL GRAM DAAL      ONE CUP URAD DAAL                        ONE CUP BOILED RICE                  ONE AND HALF CUP RAW  RICE                       HALF CUP DRY CHILLIES                4 NOS COCONUT                        HALF CUP, FINELY CHO PPED CURRY LEAVES     GREEN CHILLIES   THREE NOS FINELY CHOPPED IN ROUND SHAPE, HING, SALT.OIL FOR FRYING METHOD Soak the daals and rice in a bowl except the green gram daal. soak the pasiparuppu separately. Let it soak for 2 hours. Wash well and grind it in a mixer, along with the dry chillies, and salt. Now  add the soaked green gram daal in the grounded batter. The batter should be in semi solid consiste ncy . Don't grind the pasiparuppu . add it in full. Now  add the chopped green chillies, , chopped coconut pieces, Hing , and curry leaves. Combine well. Now  take a pan , add sesame oil two teaspoon, and add mustard. Let  it splutter, now pour it in the batter and combine well. Now he