1) Rice flour - 2 cups
2) Moong dal - 1 cup
3) Channa dal - 1 cup
4) Asafoetida - a pinch
5)Chilli powder - 2 tbsp(adjust according to spice)
6) Salt - as required
1) Mullu thenkuzhal press
1)Dry roast the moong dal and channa dal in a kadai.
2)Take them in a plate and let it cool.
3)Now add them to a blender and grind it to a fine powder.
4)Now sieve this to a very fine powder once.
5)Take this very fine powder 1 cup and rice flour 2 cups in a bowl.
6)To this add 2 spoons ghee, asafoetida, chilli powder and salt and mix them well.
7)Meanwhile, heat oil in a kadai to deep fry.
8)After a minute or two, when the oil is just heating add 1 spoonful of this hot oil in that
that flour and mix them well once again.
9)Take a small portion from this flour separately in a bowl and make a soft dough.
10)Now when the oil is hot enough, put this dough in the "mullu thenkuzhal" mould and press it firmly in a circular motion into the oil.
11)Fry them in the low flame till crisp & golden brown.
12)Take it out in an oil strainer to remove excess oil and let it cool.
13)Repeat the same process with the remaining flour mixture.
14)Store it in an air tight container.