Ingredients
Raw rice – 2 kilo
Green gram dhal – 500 gms
Coconut – 2
Butter – 1/4 kilo
Asafoetida powder – 50 gms
Salt – 50 gms
Gingelly seeds – 50 gms
Method
Soak the washed rice in water for about 1 hour. Then dry it out on a clean cloth. When fairly dry grind it well, dry the ground rice and sieve it well.
Dry roast the green gram dhal well till golden brown in color, then grind it to a fine powder and sieve it well.
Grate the coconut and grind it well, pour boiling water, add extract milk from the coconut and keep aside.
Mix the rice and gram flour together.
Mix gingerly seed asafoetida, add salt to mixed rice, pour the strained coconut milk little by little mix well to a soft consistency.
Now make small balls by rolling the mixture on the hand put it on a plate covered with a plastic sheet.
Heat a deep frying pan with coconut oil or ghee and deep fry balls to a golden brown colour.
