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Soak rice and chana dal overnight. Grind them into a smooth batter with ginger, green chilies, and a little water. Add salt and cumin seeds, then mix well. Heat oil in a deep frying pan. Pour a ladleful of batter into the hot oil and fry until golden brown on both sides. Remove and drain on paper towels. Serve hot with Rugra Curry, potato curry, or green chutney.
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