roast urad dal flour until it starts fuming. roast rice flour until it gets powdery and your able to draw a line easily.
take the rice flour and urad dal flour and pass it through a sieve. sift it .
add cumin seeds, salt, butter and asafoetida.
crumble well and add water little at a time and make a smooth soft dough.
grease palms and pinch a small portion and make smooth soft small balls. .
heat oil for deep frying. test the temperature of oil by dropping one ball first and then drop the remaining.
fry in medium heat until the sizzle stops. stir inbetween.
strain and let it cool completely before serving/storing.