Before making the dough, put 4 cups of water in a pan or Kadai. Heat the water over medium to medium heat.
Now gently place each piece of dough into the sizzling water.
Do not overfill the pot. It is why it is more expensive to use medium and large Kadai.
After cooking, the fat product will float high, and you will see bubbles inside, which means it cooked.
Place on a board or plate and heat or cool to room temperature.