Soak Urad Dal & rice for 2 hour. Blend it to a thick batter and ferment for minimum 6 hour at room temperature. In winter days you can keep the batter overnight inside a warm Oven.The consistency of it should be like Idli batter.
In a pan heat 1 tbsp oil, add mustard seed and let it crackle .Add chopped green chili ,curry leaves and grated carrot .Fry for a minute.Cool and add this mixture to the prepared batter.
Grease Gunta Ponganalu Pan and heat it.Pour batter in each mold. Cover and cook at low flame for 2 minute.
When bottom side is done flip them with a spoon.And cook other side too.