Turn off heat, add rice flour, salt, cumin, chilli paste, ginger-garlic paste, butter, curry leaves, soaked and drained moong dal and knead into soft dough.
Cover wit lid and set aside for 10 minutes.
In a pan heat oil for deep frying.
Take a small lemon sized ball of the dough, place it on an oiled plastic sheet and using your fingers flatten the dough into a 2 circle.
Gently take the flattened piece and deep fry in oil.
On medium heat deep fry till golden colour.
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