Soak channa dal and urad dal for 1 hr.
Dry roast rice flour for just 2 mins in medium flame without changing colour.
Mix rice flour, urad dal flour, asafoetida, red chilli powder, salt, softened butter, sesame seeds and the soaked dals well.
Add water little by little to make a smooth non sticky dough. Keep covered.
Make equal sized balls of (gooseberry sized) and keep it covered.
Take two ziploc covers, grease it with few drops of oil. Keep one ball at a time and put the other greased cover over it and use a flat bottomed bowl to press it.
You can do this with your fingers as well. I do this way to get a good shape and also makes job easier.
After flattening with the bowl, it is a must to flatten with your fingers to make it thin and even.
Carefully take off from zip lock cover by inverting it on one hand and drop in hot oil. Cook in medium flame.
Flip and cook for more time until the bubbles completely ceases (stops).
After the bubbles stops, cook for 1 more minute in medium – low flame to ensure cooking completely.
Drain in paper towels. Do one by one and finish all the dough. Cool down.