Pan roast/ toast the Bengal gram (dalia/ pottukadalai) till it just starts changing colour and gives off an aroma. Let it cool and grind to a fine powder in a blender.

Put all the ingredients, except the oil in a largish bowl. Add enough water to knead into a somewhat stiff but pliable dough.

Heat the oil for frying, in a lagish wok or pan. Fit the dough press with the plate for making Pokkuvadam. Pinch off as much off the dough you can fill into the press comfortably and close the press. Check if the oil is hot enough. It should be neither too hot but hot enough. If you drop a small bit of the dough into the oil, it will bubble and rise up if the oil is ready. If the oil isn’t hot enough the Pokkuvadam will absorb oil and become greasy.

Press the dough out into the hot oil in a circular motion for a couple of circles, it spreads and cooks well. Fry till golden brown on both sides and crisp. Drain on paper towels, cool and break up into smaller pieces. Store in airtight containers.