Wash and soak rice and daal in enough water for 5 hours.Drain the water,grind to make a paste with 3/4 cup water, green chilies and ginger.take out in a bowl. Add salt,turmeric,asafoetida, fenugreek seeds,mustard seeds and curd and mix well.Cover and let it ferment well for minimum 8 -10 hours.
Now add 2 .5 tbsp refined oil,chopped mint and mango pieces in the batter and mix gently.
Heat 2 glass water in a steamer,and grease 2 steamer plates with oil. When water in the steamer start boiling then add 1 tsp Eno fruit salt in the batter and mix properly.
Pour the batter in 2 plates, arrange them in the steamer, cover and close the steamer properly and steam for 15 -20 minutes ,first on high heat then on medium heat.
Check with a tooth pick ,if come out clean then remove from fire and let it cool down for 10 minutes.
Cut into pieces and garnish with fresh coriander and grated coconut.
Serving suggestions-serve with coconut chutney, mint chutney or ketchup.