Thick Yogurt – 1 cup
Water - ½ cup
Salt – ¾ teaspoon
Coconut – ¼ cup (grated)
Rice flour - 1 teaspoon
Tempering:
Coconut oil – 1 tablespoon
Mustard seeds – 1 teaspoon
Hing – ¼ teaspoon
Marathangalika vathal – 2 teaspoons
Curry leaves - 10
To Roast:
Vendayam (Fenugreek seeds) – 1 teaspoon
Urad dal – 2 teaspoons
Green chilli – 1
Red chilli – 1
Curry leaves - 10