Boil Bengal gram until smooth.

Make a thick dough.

To this, add sugar/jaggery and cardamom powder.

Make about 2 - 3" balls with the dough and keep them aside.

Mix both maida and rice flours, adding water prepare fluidy paste like that of dosa dough.

Keep a frying bowl on the stove and heat refined oil.

Dip each ball in to the paste so as a thick coating is applied around it.

Deep fry the coated balls until they turn brown.

:- Serve hot with ghee.