1. Wash and drain the rice and urad dal separately
2. Spread on paper towels and let dry for about 2 hours.
3. Dry roast the rice until it turns mildly warm; make sure not to over roast.
4. Powder the rice and urad dal separately in a blender; DO NOT add any water while powdering.
5. Note: If you are using Urad flour, you could skip step 1; Follow step 3 for rice only and continue with the next step.
6. Mix both flours, melted butter, salt, cumin seeds and knead into a dough. Add water as required.
7. The dough should be of the same consistency as of the poori dough, or slightly thicker than the chapati dough.
8. Stuff the dough into the traditional chakli press/maker.
9. Press into circles of desired shape.
10. Heat oil in a heavy bottomed pan.
11. Drop them one by one and fry on medium flame until they turn lightly golden in color.
12. Drain on paper towels and let cool.
13. Store in air tight containers.

Tip:
If you have enough time in hand, make the rice and urad powders and set them aside for a couple of days before you proceed with making Theingolalu. The color and texture turns out better this way.

Courtesy: http://maneadige.blogspot.com/