Soak the dal in water overnight. Drain and graind it to a fine paste.
Heat half the oil and fry dal paste till dry. Then mix cumin seeds, chillis, crushed fennel seed, grated ginger, pinch of asafoetida & salt.
Mix flour, remaining oil, salt and water to make a dough.
Knead the dough well and make a stiff dough. Cover it with a damp cloth and keep it aside for half an hour.
And then make small sized balls and flatten them a bit with palm.
Put one tablespoon of mixture of dal (peethi ) in the centre of each ball. close the edges together to form a ball again. Roll out into 2 inches chapatis.
Heat the oil and deep fry these kacauris till light brown and puffed.
