Kodo millet flour - 60 g
Little millet flour - 60 g
Barnyard millet flour - 60 g
Finger millet flour - 60 g
Foxtail millet flour - 60 g
Raw rice flour - 250g
Jaggery - 500g
Cardamom powder - as required
Dried ginger powder - as required
Water - as required
Oil - for frying
Mix small millet flour and raw rice flour thoroughly.
Sprinkle little water, mix it thoroughly and keep it for four hours.
Mix jaggery with required water and heat to syrup consistency.
Add jaggery syrup and stir the flour to make a smooth dough.
Allow it to ferment overnight at room temperature.
Flatten the fermented dough on a greased polythene sheet.
Deep fry the flattened dough in hot oil for 2-3 minutes till it turns golden brown.