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Ingredients
- 12 cup Urad Dal (skinned whole black gram dal)
- 2 cups rice flour (biyyam pindi)
- 1 teaspoon red chili powder
- 12 teaspoon ajwain (vaamu or carom seeds -optional)
- salt
- oil (for deep frying)
Method
- Soak whole black gram dal in water for 2 hours.
- Strain the water and grind the dal to a paste sprinkling very little water.
- Remove from the grinder.
- To the ground urad dal, add rice flour, salt and chili powder, mix well.
- Add little water to make a smooth dough.
- Heat oil for deep frying in a heavy bottomed vessel and heat till piping hot.
- Reduce flame to medium.
- Make very small balls from the dough.
- Grease two sheets or 2 small banana leaves.
- Place a small ball in between two greased sheets (place a small ball on the greased sheet and place the greased side down of the other sheet over the ball).
- Lightly flatten the ball using a flat spatula or tumbler.
- Remove the flattened dough and place on a plate.
- Prepare with rest of the dough and keep aside.
- Slowly drop the flattened rounds into the hot oil and cook them on medium flame.
- They will puff up on touching the hot oil.
- Fry the chitti budagalu on both sides to a golden brown color.
- Deep fry 8-10 budagalu per batch depending on the size of the vessel.
- Remove the chitti budagalu onto a serving plate.
- Bring to room temperature and store in an air tight container.
- Stays fresh upto 3-4 days.
