Ingredients:

• 2 cups – Rice flour
• 2 tbsp – Urad Dal
• 1/2 cup – coconut, grated
• 1 tsp – sesame seeds
• 1 tsp – Cumin seeds
• 3 pinch – Asafoetida
• 1 tbsp – butter, softened
• Oil to deep fry

Method:

1. For Flour: Wash and drain basmati rice.
2. Spread on a large absorbent cloth, till its almost dry.
3. Grind in a mixie to a fine powder.
4. Roast gram dal with a tsp of ghee, stirring over low flame, till light pink in colour.
5. Grind to a fine powder in a small dry electric mixie.
6. To proceed:
7. Measure the flours and mix coconut, cumin, butter, asafoetida, salt, sesame.
8. Add water carefully, making a stiff dough.
9. Mould dough into smooth small balls.
10. Dry them over an absorbent cloth, till quite hard.
11. Deep fry in hot oil over low flame, few at a time, till crisp and golden.
12. Drain on an absorbent kitchen paper.
13. Cool completely before storing in airtight container.

Recipe courtesy of Saroj Kering