Ingredients
Raw rice – 1 kilo
Black gram – 175 gms
Channa Dhal – 4 Tablespoons
Gingelly seed – 1 Tablespoons
Asafoetida – 1 Small bit powdered
Chilli powder – 1 Tablespoon
Salt – To taste
Butter – 50 gms
Oil – For frying
Method
Wash and soak the raw rice for one hour, dry it out, when fairly dry. Grind it to a powder sieve the powder cool and keep aside.
Dry roast the black gram dhal to a golden brown in colour, grind it to a fine powder, sieve and keep aside.
Mix the sieved gram powder together.
Soak the channa dal for a while. Dry it and break it into small pieces.
To the mixed rice and gram mixture, put in channa dal, gingelly seeds, asafoetida powder, chilli powder and mix well. Add salt to boiling water and add it little by little to the mixture and mix well. Add the butter and mix well to a soft dough consistency.
Place a plastic sheet. Make small balls of dough and press flat to a four inch round. Then deep fry in hot oil or ghee to a golden brown color.
