Ingredients
Channa dhal/split chick
peas
|
2 cups
|
Thoor dhal
|
¼ cup
|
Red chillies
|
6 -8
|
Green chillies
|
1-2
|
Freshly grated coconut
|
½ cup
|
Curry leaves
|
A few
|
Oil
|
2 cups
|
Asafoetida
|
¼ tspn
|
Salt
|
To taste
|
Method
- Wash and soak the dhals for at least 5 hours. Drain the water completely.
- Grind the dhals coarsely in a mixie jar and keep it aside. It is very important not to make it into a smooth paste.
- Grind coconut, salt, chillies and hing, without adding water, into a fine powder and mix it along with the dhals. Add chopped curry leaves.
- Heat oil in a wok. Deep fry the mixture on a medium heat.
- Make small balls of the ground mixture, roughly about the size of a lime. Put the ball in the middle of your palm and press it gently to form a patty.
- Gently put the patty in oil and let it fry until it is golden brown.
- Drain on a paper towel.
