Stir in the ghee and the lukewarm water and rub into the flour.
5 tablespoon ghee, ½ cup lukewarm water
Knead the dough until soft and not sticky. Cover and rest the dough for an hour.
Run the dough through the idiyappam press with a medium-holed plate (from the puttu maker) in small batches (I guess only Keralites will understand this step) Or use a meat grinder if you have one. (optional step)
Divide the dough into equal balls (about 9 to 12)
Shape
Add some sesame seeds to a plate (you will keep adding to this as needed)
sesame seeds
Take one piece of the divided dough and work on it between your palms like you do chapatis (ensure there are no cracks and its smooth all over)
Press the ball gently with your fingers and dip one side of the dough on a sesame plate (this is to coat one side only)
Place the sesame-coated side down and start rolling it (not too thin, nor very thick - the recommended size is 4mm thickness)
Flip the flattened dough to have the sesame coated side up.
Use a fork to poke holes all over the sesame-coated side.
Stovetop bakers:
Place a non-stick pan over a heat diffuser or flat pan. You will need to have a lid with a hole for the non-stick pan.
Place the rolled dough sesame-coated side up (as many as the pan can fit comfortably) and cover with the lid.
Wait for 5 minutes, and turn the aqras to cook the other side. Wait for another 5 to 6 minutes and remove the aqras from the pan to a flat plate. Let it cool completely.
Oven Bakers
Place the aqras on a baking sheet with the sesame side up. Bake in preheated oven at 200 - 220℃ for 9 to 12 minutes or until golden brown.
Transfer to an airtight container and this can be stored at room temperature. Serve with milk, or chai or just snack on them.
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.