Rice Flour/Arisi Mav/Chawal ka atta - 2 cups
(Make sure the rice is soaked drained, then dried and ground. If not you can used refined rice flour. Or else please dry roast the rice flour)
Ulatham Parupu/Urad dhal - 1cup
Gram dhal- 2oogms
Asafatida - 1tbs
Jeera powder - 1tbs (You can also use whole jeera. But, adding powder would be easy to fry and avoid any burst during frying)
White butter - 100gms
Water - 2cups
Refined oil - to fry (250ltr)
1. Dry roast the rice flour and keep aside. Do not make them brown.
2. Now dry raost the urad dhal without making them brown.
3. Once the urad is cool grind them in a mixture.
4. Dry grind the gram dhal too.
5. Now in a bowl mix all the flour, slat, jeera powder, asafatida and seive well.
6. If you have still more amount of broken uradh dhall again grind them seive them.
7. Seive powder must be fine.
8. To it add the white butter and mix well.
9. Now add the water and make dough but not very tight.
11. Grease the moulds. Take the mould plate which has 3 big holes in them and place inside the mould shell.
12. Now touching water make a cylindrical shape of dough and fill the mould.
13. Gently press and see with the upper another mould to check that the dough comes out smoothly.
14. If it is bit hard to comes. Sprinkle water again to the dough and stuff again.
15. Now on to a spatualla on the cooking platform.
16. Turn the spatulla and in clockwise motion gently press the mould so that the dough comes out and forms a irregular circle .
18. Do not put from very high as the oil might spill.
19. Lower the flame and again do the procedure and make circular thenkuzals and put it on to the oil and raise the flame.
20. After 1 min turn one by one.
22. Repeat the same process. Each time you fill in the dough sprinkle bit water and stuff the mxiture to the mould.