4 tbsp rice flour, 1 tbsp semolina and 1 tbsp gram flour
Oil to cook
Wash and pressure cook the arbi, but avoid overcooking it otherwise it gets really slimy.
Once cooled, peel and cut into small, bite-sized pieces that are of the same size more or less. This is so that when you fry the stuff, it gets cooked uniformly.
Add all the dry ingredients to it and mix well so that the arbi pieces are well coated.