Soak 4 tsp of gram dal for one hour.
Slightly dry roast 500 g of rice flour. Add 1 cup grated coconut, 1/2 cup Urud powder, 2 tsp red chilli powder, 2 tsp ghee, 1/2 tsp asafoetida, 1 tsp salt, 4 tsp sesame seeds, to the rice flour and mix well.Add the soaked dal and minimum water to this and make into a thick paste. Take a ball of this paste and pat it on a plastic sheet of paper . Make it thin. Deep fry these in boiling oil. Turn over until it is fully cooked and crisp.
Note: The coconut used should not be tender and should be oily. If coconut is oily, lesser amount of ghee/butter will be sufficient.

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