1. Soak the Red Gram Dhal, Black Gram Dhal, Bengal Gram Dhal in water
for about an hour.
2. Grind the soaked dhal with red chilies to a coarse batter.
3. Add the salt, chopped onions, curry leaves, coriander leaves, green chilies, asafoetida and ginger to the batter.
4. Heat the oil. Take a ladleful of batter and place it on the palm of the left hand. Flatten the batter with the wet right hand. Make a hole in the center. Slip gently into the oil.
5. Fry till golden brown and crisp.
6. Drain on a sheet of brown paper.
7. Serve hot with coconut chutney. |
