Start by washing the urad dal thoroughly, ideally two times. This step is essential to remove any impurities.

Use a grinder to transform the soaked urad dal into a fine paste. This paste, known as "Pithi," forms the base of your dish.

Gently mix these ingredients together until they are well incorporated.

Knead the mixture to form a dough. Be cautious not to over-knead, as this can result in tough, less desirable texture.

To prevent the dough from drying out, apply a thin layer of ghee over its surface.

Cover the bowl and let the dough rest for approximately 15 minutes. This resting period allows the flavors to meld and the dough to relax, making it easier to work with.

Divide the dough into uniformly sized small balls. The number of balls depends on how many poris you want to make.

Take each dough ball and use a rolling pin to flatten it into a round, flat shape. The thickness can vary according to your preference.

Heat oil in a deep frying pan until it reaches the appropriate frying temperature.

Carefully place the flattened dough discs into the hot oil. Fry them until they turn a beautiful golden brown color, and they become crisp and puffy.

After frying, remove the poris from the oil and place them on paper towels to drain any excess oil.