Rice soaked in water for 6 hours - 2 cups
drained and powdered into a fine flour
urad dal - 1 tbsp.
coconut scrapings - 2 tbsp.
white til - 1 tbsp.
Oil for deep frying
A pinch of asafoetida
Salt to taste
Roast the flour till light pink in color. Roast the urad dal and make into a fine powder. Mix the rice flour, dal powder, salt, coconut scrapings, asafoetida and 2 tbsp. hot oil. Add water and make into a thick dough. Keep aside for 30 minutes. Spread a cloth and roll the dough into tiny balls. Deep fry them in hot oil. Store in an airtight tin.
