firstly, soak ¼ cup moong dal and ¼ cup urad dal in hot water for 10 minutes.
drain off the water and transfer to the mixer jar.
grind to a coarse paste. keep aside.
in a large bowl, take 2 cup rice flour. add ¾ tbsp cumin, ½ tsp pepper, 2 tbsp sesame and 1 tsp salt. mix well.
add 2 tbsp hot oil. crumble and mix well making sure the flour is moist.
now add prepared dal paste, 3 chilli, 2 tbsp coriander, few curry leaves and 2 tsp kasuri methi.
start to mix well without adding any water.
add water as required and start to knead the dough.
form a smooth and soft dough adding water as required.
further, take a zip lock bag and grease it with oil.
place a small ball sized dough, press and flatten using a cup.
flatten as thin as possible.
drop the papdi into hot oil keeping the flame on medium.
fry both the sides on medium flame until the papdi turns golden and crisp.
drain off the papdi onto kitchen paper to remove excess oil.
finally, store in an airtight container and enjoy dal papdi up to 3 weeks.