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1
Soak whole black gram dal in water for 2 hours.
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2
Strain the water and grind the dal to a paste sprinkling very little water.
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3
Remove from the grinder.
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4
To the ground urad dal, add rice flour, salt and chili powder, mix well.
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5
Add little water to make a smooth dough.
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6
Heat oil for deep frying in a heavy bottomed vessel and heat till piping hot.
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7
Reduce flame to medium.
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8
Make very small balls from the dough.
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9
Grease two sheets or 2 small banana leaves.
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10
Place a small ball in between two greased sheets (place a small ball on the greased sheet and place the greased side down of the other sheet over the ball).
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11
Lightly flatten the ball using a flat spatula or tumbler.
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12
Remove the flattened dough and place on a plate.
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13
Prepare with rest of the dough and keep aside.
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14
Slowly drop the flattened rounds into the hot oil and cook them on medium flame.
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15
They will puff up on touching the hot oil.
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16
Fry the chitti budagalu on both sides to a golden brown color.
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17
Deep fry 8-10 budagalu per batch depending on the size of the vessel.
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18
Remove the chitti budagalu onto a serving plate.
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19
Bring to room temperature and store in an air tight container.
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20
Stays fresh upto 3-4 days.
