The best quality of rice, urad dal, and methi is sourced and lifted into the manufacturing unit.
Begin by soaking the rice, urad dal, and methi separately in water for several hours.
After soaking, grind the urad dal and rice separately into a smooth paste. Use water sparingly to maintain a thick consistency.
Allow the batter to ferment by leaving it at room temperature.
Packing and Transporting hygienically to keep quality intact.