|Moong dal paste||1⁄2 Cup (8 tbs)|
|Rice flour||2 Cup (32 tbs)|
|Cumin seeds/Carom seeds||1⁄2 Teaspoon|
|Turmeric powder||1⁄4 Teaspoon|
|Red chili powder||1 Teaspoon|
|Oil||1 Cup (16 tbs) (Adjust Quantity As Needed)|
|Water||1⁄2 Cup (8 tbs) (Adjust Quantity As Needed)|
Make a thick and consistent paste of the moong dal in a big bowl.
To that paste, add turmeric powder, chilli powder, cumin seeds or carom seeds and the rice flour.
Put salt in this mixture according to taste and blend it uniformly.
Heat oil in a pan and add this heated oil to the moong dal paste rice flour mix.
Then to make stiff dough from that mix, add as much water as is required and knead it thoroughly.
It is better to knead by hand rather than using a food processor.
Take a small amount of dough as much as the size of a lemon, and then put it in an icing bag with a star nozzle or a chakli mould.
Take some oil in a frying pan and heat it.
To test whether the oil is sufficiently heated or not, drop a small portion of dough in that oil.
If it rises to the top within 3 seconds, then the oil is suitably heated.
Make a spiral with the icing bag or the chakli mould in a gentle manner.
Deep fry till it turns into a beautiful golden brown.