Raw rice 1 measure
Jaggery 1 and 1/4 measure
Soak rice for 5-6 hours. Drain water fully. Grind with jaggery. (Jaggery releases water, so no need to add more water). Add half a banana (yellaki) or a quarter (nendran). Latter is better.
Ferment overnight.
Add elaichi before frying.
Fry in 50% oil and 50% ghee.
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