Coarsely grind urad dal in a dry grinder. Soak in water such that it is 1/2 inch above the dal and leave for a couple of hours. The water is absorbed to make a thick batter.
Add asafoetida and mix well.
Leave overnight in a warm place to let it rise.
Clean and grate the petha and squeeze out the water. Keep aside.
Grind together ginger, green chillies and coriander leaves in a food processor.
Take a big mixing bowl and add the dal. Add all the other ingredients.
Beat vigorously and mix well. Add water if necessary to make a dropping consistency.
Spread greased paper on trays. Pour out small blobs on the tray.
Leave them in the hot sun to dry.
Store in airtight containers.
Bawarchi of the week
Anamika Sharma is a passionate foodie, a food blogger with a background in aviation and telecom industry for a good 15 years. Her mission is to spread her love for Indian cooking to all those who think it is too difficult.