Heat a thick bottomed pan. Dry roast foxtail millet flour for 2-3 minutes

Transfer the lightly roasted flour to a wide bowl. Add rice flour, gram flour, asafoetida, chilli powder, sesame seeds and salt

Mix well with your hands, such that all ingredients are mixed evenly

Add softened butter and mix the dry ingredients again. Make sure the butter is well mixed with the flours

Add water slowly and mix to a dough. The dough should be a little softer than chapathi dough

Grease the press to be used with little oil. Also, grease the back of a circular, flat ladle with oil.

Squeeze the dough into round shape on the greased ladle

Heat oil for deep frying in a pan. Once the oil is hot enough, reduce the flame to medium

Add a small pinch of dough to the hot oil. If it sizzles up, the oil is hot enough

Transfer the shaped ribbon from the ladle to the oil. You can also directly squeeze the dough onto the oil but I prefer doing it this way

Let it fry for atleast 30 seconds

Once the sizzling reduces, turn it over and wait for the sizzle to stop

Transfer to a casserole

Repeat the steps till the dough gets over