Dry roast 1/2 cup urad dal in low flame for 5 minutes at least. You will get nice aroma, stop at this time. Transfer to a plate and cool down.

Now add 1 teaspoon raw rice and dry roast until golden, it will be puffy as shown. Transfer to a plate.

Cool down completely.

Transfer to a mixer jar.

Grind it to a fine powder. Transfer to a fine sieve.

Sieve it well using a fine holed sieve. You can grind the remains again and then sieve again.

See how fine the urad dal powder is, Set aside.

To a  pan add 1/3 cup palm jaggery add 1/4 cup water to it.

Heat it up to melt. Switch off.

Switch off.Strain the syrup using a strainer to a heavy bottomed kadai.

Add 1 cup water.

Add sieved urad dal powder.

Now switch on and keep the kadai on the stove. Start stirring in low flame.

Keep in low flame and keep stirring continuously. It will start to thicken. Keep stirring.

When its thick like shown here start adding oil.

Add 1 tablespoon gingelly oil at a time.

Drizzle it from the sides so that sticking will be less at the sides too. Keep stirring. When it starts to stick add oil and keep cooking. In total you may need around 3 tablespoon oil.

At one stage it will become less sticky and leaves the sides of the kadai.

Wet your finger and touch and see, it should not stick. This is the correct stage now switch off.

When you roll, it rolls like this without sticking.

Make a ball flatten it slightly and serve with gingelly oil or ghee. Traditionally an indent is made in the middle, oil is poured and served.

Serve hot or warm!