1. Soak the bengal gram dhal in 2 cups of water for one hour
2.
Grind the soaked dhal to a fine batter, adding the red chillies, asafoetida powder and salt.
3. Mix the chopped vegetables and curry leaves to the batter.
4. Heat oil. Shape the batter into small balls and fry till golden brown.
5. Drain the excess oil in brown paper.
6. Serve hot with chutney. |
