2 cups - rice flour (I used Idiyappam flour)
2 tbsp - urad dal flour
2 tbsp - pottu kadalai flour
1/4 tsp - asafoetida
1 tsp - red chilli powder
1 tbsp each - channa dal and urad dal
Salt and water, as needed
1 tbsp - sesame seeds
2 tbsp - butter
Oil for deep frying
Soak channa dal and urad dal for 1 hour.
Mix rice flour, urad dal and fried gram dal (pottukadalai) flour, asafoetida, red chilli powder, salt, softened butter, sesame seeds and the soaked dals well.
Add water little by little to make a smooth non-sticky dough. Keep covered.
Make equal sized balls of (gooseberry size) and keep it covered.
Take two zip loc covers, grease it with a few drops of oil.
Keep one ball at a time and put the other greased cover over it and use a flat bottomed bowl to press it.
You can do this with your fingers as well.
After flattening with the bowl, it is a must to flatten with your fingers to make it thin and even.
Carefully take off from zip lock cover by inverting it on one hand and drop it in hot oil.
Cook on a medium flame.
Flip and cook for more time until the bubbles completely cease.
After the bubbles stop, cook for 1 more minute on a medium-low flame to ensure cooking completely.
Drain in paper towels.
Do one by one and finish all the dough. allow to cool down and store in airtight box and enjoy.
To make urad dal powder:
Roast urad dal until a nice aroma rises and then cool down, grind to a fine powder.
Sieve it and use for snack items that call for urad dal flour.