1 cup besan (gram flour)
1/4 cup rice flour
1/4 cup all purpose flour (maida)
1 tsp red chilli powder
1 tsp kayam podi (asafoetida)
salt to taste
a few curry leaves (chopped)
1-2 tsp channa dal
Oil for deep frying
Soak the channa dal for 15-20 mins in warm water.
Sieve together besan, rice flour & maida. Add all the other ingredients including the channa dal & knead into a firm dough without using too much water.
Heat oil in a frying pan. Divide the dough into small lime sized balls.
Grease your palm with some oil. Place a ball of dough on the palm of your hand & press into a thin circle.
Remove & drain excess oil on a paper towel.
Store in an airtight container.