This is ideal to be given for Navaratri.
This is customarily made for Deepavali breakfast in Madurai.
In Madurai, is is very often made 2" in diameter !

Raw rice - 1 cup

Urad dhal - 1/3 cup

Minced green chillies - 1 tbsp

Minced ginger - 1 tbsp

Finely chopped coriander leaves - 2 tbsp

Chopped curry leaves - 2 tsp

Hing - ½ tsp

Coarsely powdered pepper & jeera - 2 tsp

Salt

Oil - to deep fry

Wash & soak rice for 1 hour, drain completely & dry in shade on a cloth.

Powder in the mixi & sieve fine.

Wash & soak urad dhal in water in the fridge for ½ an hour.

Take out & grind fine.

Mix rice flour, salt & mix well.

Allow to ferment for minimum 10 – 12 hrs.

Add all minced ingredients & pepper-jeera coase powder.

Heat oil, smearing hand with water, form balls & drop in oil.

Turn over when one side is cooked & fry till uniformly brown all over.

Gently wrap absorbent tissues around it, since it tends to absorb oil !

Serve with coconut chutney.