drain them out, spread them in a kitchen clean towel, let them sit for 10
very little amount of water, approx i add less than
used good quality jaggery, there is no dirt in it.. if you have dirt, then strain it once and again boil it in medium flame..first they form a runny texture..
you get the drop lets, check it in a bowl water, it won
you can roll the ball in your finger.. this is for the satisfaction, but once it form like a mass, all done.. here is the masa masa and yeallaki... powder the yeallaki, and set aside..
out the Jaggery syrup and add the fine flour to it, mix them well.. slowly add the flour little by little..
the Coarse powder, yellaki powder, kasakasa and dmix them well..
all the things get together in, without any clumps.. and close it with a kitchen clean towel, or muslin cloth,
Heat the kadai with oil, grease your hands with little oil and ping a bit from the prepared dough, it should come without sticking your hand, in the mean time grease a plastic sheet with some oil and form a doughnut or vadai shape in it..
them in hot oil and put the flame to medium.. flip them and cook till turns brown color.. strain them out and keep them in a colander..