Soak dhal for 1 hr.

Strain and grind into a fine paste with asafoetida, chillies and salt without much water.

Spread the paste on a piece of Idli plate and steam it.

Take off fire and spread on a thali to cool.

Powder with hands.

Form into small lime size balls and shallow fry in oil for a few mins until it hold its shape.

Add these to the sambhar when it is almost ready.

Boil for 2 - 3 mins.

:- you can add this Uranda to regular onion sambar or kaara kuzhambu.

:- Serve with steamed rice and pappad. Enjoy!