PREPARATION

 
1. Soak 1 1/2 tablespoons split bengal gram and 1 tablespoon white lentils in water for 1 hour.
2. Add 350 grams rice flour in a mixing bowl, 2 tablespoons white lentils flour, 2 tablespoons gram flour, 1 tablespoon sesame seeds, 1/4 teaspoon salt, 1 1/2 teaspoons red chili, 1/4 teaspoon asafoetida, 1 teaspoon curry leaves, 2 tablespoons butter, split bengal gram, white lentils and water and make a slightly stiff dough.
3. Make a equal sized balls out of it.
4. Grease a plastic sheet, place a ball of dough and flatten it as thinly as possible with your hand. 
5. Prick few holes with a fork to prevent it from puffing while frying.
6. Heat sufficient oil in a heavy skillet.Deep fry these till they are brown and crispy.Drain it on an absorbent paper.
7. Serve hot.