Dry roast whole urad dal in low flame for 5 mins atleast.You will get nice aroma, stop at this time.Transfer to a plate and cool down.
Now add raw rice and dry roast until golden, it will be puffy as shown.Cool down completely.Transfer to mixer jar.
Grind it to a fine powder.Transfer to a fine sieve and sieve it well.When its coarse again transfer to mixer jar and grind it.Sieve atleast 2 to 3 times to get a fine powder.
See how fine the urad dal powder is,Set aside. To a pan add palm jaggery add 1/4 cup water to it.Heat it up to melt.
Just heat it up for the jaggery to dissolve completely.(no syrup consistency needs to be checked).SWITCH OFF.Strain it to a kadai.
Add 1 cup water.Now add urad dal powder to it.
Use a whisk to whisk well, should be free from lumps.If this mixture had lumps then while stirring it will be lumpy so make sure to mix very well, use your hands if needed.Now keep the kadai on the stove.Use a wooden laddle, we use a 'thuduppu' for kali.
Keep in low flame and keep stirring without leaving.It will start to thicken.Keep stirring.When its thick like shown here start adding oil.
Add 1 tbsp oil, while drizzling drizzle it from the sides so that sticking will be less at the sides too.Keep mixing.When it starts to stick add remaining 1/2 tbsp oil and keep cooking. It will roll like a ball.
It will leave the sides and will easily roll like a ball.Dip your fingers in water, touch and see it should not stick.Pinch little and try to roll, you can easily roll that's the perfect stage.Switch off.
Drizzle oil while serving if needed.Make small balls and serve.