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Whisk together the urad dal flour, baking soda, cumin seeds, black pepper, salt, and asafoetida in a large mixing bowl until evenly combined.
Add the 1 tsp oil, then add water 1 tablespoon at a time, mixing after each addition, until the dough comes together into a firm, smooth ball that is not sticky — you will likely need 5 to 6 tablespoons total. The dough should feel stiffer than bread dough and hold its shape without cracking.
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