- 4 cups rice flour
- ¾ cup urad dal flour
- ½ tsp cumin seeds
- ¼ tsp asafoetida
- salt to taste
- oil for deep frying
- Mix flour, cumin seeds, asafoetida and salt with enough water to get a soft dough (consistency same as pizza or chapathi dough). Knead well.
- Heat oil in a wok.
- Fill a cookie press or a chakli press and press the dough directly into the oil. Cook until lightly browned, turning once.
- Transfer to a plate lined with paper towel, to absorb the excess oil.
- Cool completely and then store in an air tight container.
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