July 28, 2014


Rice flour - 500 gms
Urad dal with skin  - 100 gms
Ajwain - 1 tsp
Salt and chilli powder to taste
Oil for frying


  • Soak urad dal for 4 hours. Wash and remove the skin. Grind the dal using very little water to make fine paste. 
  • Add rice flour, salt, chilli powder, ajwain to the batter. Make a dough.
  • Arrange wet cloth on kitchen top, make small balls and put them one by one on wet cloth.
  • Cover it again with another wet cloth.
  • Take a bowl and press balls one by one flatly.
  • Heat oil, slowly drop the flattened rounds and deep fry till golden.
  • Remove and let it cool. Transfer to airtight container. 
  • Stays fresh up to 4 days.

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