Wash and soak the urad dal, rice for 30 mins.

Drain and grind the soaked urad dal and rice without water to make a smooth batter. This step is difficuit as you will have to grind without adding water and ensuring your mixer doesn't get over heated.

You will know the batter is done, when you float the ground batter in a bowl of water, and the batter floats. This you can test using a small ball. Continue grinding with the rest of the batter to get a soft texture. Transfer the batter to a bowl, add the food colour and mix well.

Heat a pan and add the water and sugar. When the water boils over, remove the scum if any, and continue cooking to get a thick syrup. set it aside.

In a thick bottomed pan heat about 2 cups of cooking oil, you can use ghee as well.

Make a cone using a plastic bag / Ziploc, spoon in enough.

Cut off one end to make a small hole. Press the batter into the hot oil/ghee (like murukku or jalebi) like spirals, if you can take the heat of the hot oil/ghee, you can make the typical jhangiri like curls.

Fry till crisp on both sides, remove from the oil/ghee, drain a bit, dunk it in the sugar syrup for about 15 minutes.

When all is done, remove from the syrup and store in a container.