4 teaspoons Oil
Salt, to tste
Water, as required
1 teaspoon Garam Masala
1 teaspoon Red chilli powder
1/2 teaspoon Corriander seeds coarsely crushed
fennel seeds/perunjeeragam (coarsely crushed)
1/2 teaspoon Cumin seeds
1/2 teaspoon Mustard seeds
corriander leaves, to taste
Salt, to taste
2 pinches asafoetida/perungayam
Boil moong dhal and drain it
Cover the balls with a coating of plain flour.
Make small rotis using dough prepared in step 1. Place balls inside it. Cover well with dough.