Ingredients: Rice Flour - 2 cups Pottukadalai(Fried gram) - 1/2 cup Red chilli - 4 nos Salt - to taste Hing - 1/4 teaspoon Bengal gram - 3 table spoon(soaked in water for 3 hours) Butter - 2 table spoon oil - for frying Procedure:
First in a mixer grinder, grind pottukadalai and red chilli to a fine powder.
Take a pan, add rice flour, the grinned powder, hing, soaked bengal gram(without water), butter and mix it well. Add water and mix all these ingredients to make like a chapathi dough.
Take a piece of plastic paper or foil, spread oil on the paper or foil.
take a lemon sized ball ,Grease the fingers with oil and press the ball to flatten it(make it thin).
Heat the oil in a heavy bottomed pan.
Slowly remove it from the paper and slip it into the oil.
cook evenly until golden brown and store in air tight container.
In a bowl addbaking soda and butter and kneed well with your fingers for 5 minutes. Add yogurt little by little and continue mixing it with finger or with whisk for a few minutes. Then add the sieved flour to knead the mix like chapathi dough. Wet a paper towel and cover the dough with it for half an hour.
After the resting time divide the dough in to lemon sized balls. You can either flatten the ball with your palm or make dip in the center or you can do decorations by pinching the sides and folding inwards.
Heat oil first, add 4 or 5 badushas then keep in low flame and fry until golden brown. Take a pan, add water and sugar and bring it to boil till it reaches one string consistency. Add cardamom powder.
Drop them in to the sugar syrup and let it be there until the next set is cooked. Remove it from the sugar syrup and place it on a tray.