- Do not add water except for 1/2 to 1 tsp while grinding. The mixture should be thick.
- Many cook the kothavarangai separately and add it to the crumbled dal while cooking. But that is extra work and also leads to loss of nutrients. If you chop it finely, it will get cooked along with the dal itself under 5 minutes.
- You can also a pinch of asafetida while tempering for the dish but avoid it if you are looking for a devout vegan recipe.