My mom is an expert in making this and our family's all time favourite of hers is manakkombu.
Raw rice - 4 cups
Moong dhal - 1 cup
Butter - 100 gms.
Cumin seeds - 2 tsp.
Salt - as per taste
Oil - for deep frying
Pound together rice and moong dal in a flour mill to a fine powder.
Mix all the ingredients without water (except oil). Keep aside.
Take out a small portion, add little water and knead it to a medium-soft dough.
Heat oil in a kadai. Make balls out of the dough and place it in a three starred achu (what we call as mullu thenkuzhal achu) and press it firmly in a circular motion , directly into the oil. Flip on both sides till hissing and bubbling sound from the oil reduces.
Ensure medium heat of oil.
Take out only little portions of the mixed flour and knead with water as and when required. By doing like this, it will get a beautiful colour. This applies to all the bakshanams.