• Idli Rice – 3 Cups
  • Dry Red Chilli – 14 (adjust per taste)
  • Roasted Gram – 1 Cup
  • Melted Butter – 1 Tbsp (melt after measuring)
  • Asafoetida – 1/2 tsp
  • Salt – 1 tsp (adjust per taste)
  • Water – as needed for grinding
  • Oil – for frying


  1. First, wash and soak the rice, along with the red chillies, in sufficient water for atleast 3 hours.  
  2. Meanwhile, powder the roasted gram (pottu kadalai) using a dry grinder / mixie. Keep it aside.
  3. Once the soaking time is done, first add the red chillies to the grinder / mixie and grind for a couple of secs. Now add a portion of the rice to the mixie and grind to a smooth batter. Just add a little water sufficient for grinding. Do not add more water, the batter should be thick and not watery.
  4. Transfer the ground chilli and rice mixture is a large mixing bowl. Grind the remaining rice to a similar consistency and transfer to the mixing bowl.
  5. Add the ground gram flour and the remaining ingredients (except oil for frying) to the bowl. Mix well using your hand to get a smooth, non sticky dough.