Posto bata also requires no cooking and is eaten in small quantities as a starter with rice, almost like a relish. For the three of us my mother usually took 50 g (1.6 oz) of posto, soaked it in water for half an hour and ground it fine on the stone. The texture should be tight, not watery. Then she would mix it with some fresh mustard oil, salt and chopped green chillies. All these ingredients can vary in quantity according to taste, and in the absence of a grinding stone a mixer or food processor can be used.