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  • 1/2 cup urad dhal washed, soaked for minimum 6 hours and boiled till it's still holding it's shape but mushy.
  • 2 cups rice flour
  • Salt
  • 1/2 tsp hing Asafoetida
  • 1 tsp red Chilli powder
  • 1 tsp red Chilli flakes
  • 1 tsp Cumin seeds
  • 4 tsps Butter
  • Water as required


  • The cooking time for the Urad dhal will depend on the process of cooking. If you're using a pressure cooker, it's almost done before the first whistle. If you're just boiling it in a pot, cover it and cook for about 20 mins.
  • Drain most of the water.
  • Process the urad dhal till it forms a puree. Cool
  • In a food processor with a dough attachment add the rice flour, hing, salt, chilli powder, chilli flakes and the butter.
  • Add the pureed Urad dhal a little at a time forming a nice dough
  • You shouldn't need any additional water but if your dough is dry, add a little bit.
  • Add to a Chakli press and in a clockwise or anti clockwise motion start spiraling on a piece of parchment paper.
  • Fry in hot oil for a few minutes.