Raw rice – 3 cups
Green gram – 1cup
Cardamom – 8 / Asafetida powder – 2 tablespoons
Butter – 100 gms
Table salt – to taste
Oil – for frying
Wash and clean the rice well.
Let it out to dry and once it has dried completely, powder it nicely, along with the green gram.
Mix these two powders well and add powdered cardamom or asafetida, butter and salt, without adding water.
Take a little of this mixture, add water to it to get a dough like consistency.
Heat oil in a kadai. Test how hot it is by dropping a pinch of dough into it – if it sinks, the oil hasn’t become hot enough. If the dough springs to the top with bubbles all around it, then the oil is just ready.
Take some dough, put it in a manangombu squeeze and pass through the strainer and into the hot oil. Fry golden brown.
Store in an air tight container.