Preparation info
  • Serves


    • Difficulty


Appears in
The Food of India: A Journey for Food Lovers

By Priya Wickramasinghe

Published 2005

  • About

A grinding stone is used in India instead of a pestle and mortar. The grinding stone is rubbed back and forth over ingredients.


  • 1 teaspoon chana dal
  • 1 teaspoon urad dal
  • ½ fresh coconu


Soak the dais in cold water for 2 hours, then drain well.

Put the grated coconut, chilli and salt in a food processor and blend to a fine paste. If you don’t have a food processor, either finely chop everything together with a knife or pound them in a pestle and mortar.