Gherugu Vadai

Ingredients

• 1 cup Washed and sun-dried rice flour (see preparation note)
• 1 cup Water
• 2 Teaspoons Ghee
• 1 1/2 Tablespoons Roasted gram flour
• 1 Tablespoon Coarsely ground peanuts
• as needed Salt
• 1/2 Teaspoon Chili powder
• 1 Tablespoon Chopped curry leaves and coriander leaves
• Oil (as needed, for frying)
• 2 Teaspoons Sesame seeds
• 2 Teaspoons Moong dal (soaked in water)
• 2 Teaspoons Chana dal (soaked in water)

Instructions

1. Pour water into a heavy-bottomed vessel, add salt and ghee, and heat.
2. When the water boils, pour the flour into the center all at once and immediately turn off the stove.
3. Remove from heat and mix well with a ladle.
4. Once cool enough to handle, add the melted ghee, sesame seeds, groundnut powder, and the soaked moong dal and chana dal, and knead well.
5. If there isn't enough water, sprinkle in a little more and knead.
6. Shape lemon-sized balls, flatten thin on a sheet of polythene, and drop into oil deep enough to submerge them; fry until crisp. Serve hot.
7. Rice flour method: soak raw rice in water for 1/2 hour, drain thoroughly, spread on a cloth, and dry in the shade. Once the moisture is gone, have it ground into flour at a mill. Dry it in the shade for 1 or 2 more days and store in an airtight container.