Rice Flour - 1 1/2 cups
AP Flour/Maida - 1/2 cup
Ginger - 1 inch
Green Chilis - 5
Cumin seeds - 1 tbsp
Salt - to taste
Chana daal - 1/4 cup
Curry leaves(torn) - few
Peanuts - handful
Butter - 2 tbsp
Oil - for frying
Grind the ginger and green chilis with some water. Soak the chana daal in some water for 1/2 hr. Break the peanuts into smaller pieces. Mix all the ingredients well except the oil. This should form a soft dough.
Spray some non-stick spray or add a few drops of oil on a plastic sheet or a large ziploc bag. Form gooseberry sized balls for the dough and place on one side of the plastic bag, fold over the other end and press to form flat discs. Alternately use your hands to do this. Heat a heavy bottom pan with oil and fry them until golden brown. Drain, cool and store in an air-tight container.
If you mix the dough to the right consistency and fry at the right temperature, they do not absorb more than a few tbsps of oil.
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