A day before the next day of the cooking...Pick your rice, And put the rice in a rubber container With 2-3more space up off it,and add water to level the container in with the content is not exactly the content level rather container level so that water will be more plentier than the rice itself..after that then cover it and leave it till the next day

On the D-day, Wash the soaked rice clean,You can blend by blender or grind by grinding machine, the choice is yours.. After blending/grinding..add your required flour for thickening, yeast and baking powder and stir untill well smooth.

Cover the mixture let it be well covered and leave at hot/room temperature for the mixture to rise a bit.. After a closure of about 30mints you can check to see how it has risen

If it has add your salt or sugar if necessary.. Each round should also has it own portion depending on the amount of rice use..for easier frying where you can then add your seasoning, chopped pepper,Onion and maggi..

While Masa pan is on ground, You can lit your fire and start frying..