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| Main Ingredients | Split Bengal grams (chana dal), Split skinless green gram (dhuli moong dal) |
| Cuisine | Indian |
| Course | Snacks and Starters |
| Prep Time | 1-1.30 hour |
| Cook time | 11-15 minutes |
| Serve | 4 |
| Taste | Spicy |
| Level of Cooking | Easy |
| Others | Veg |
Ingredients
- ½ cup split Bengal grams (chana dal) soaked for 1 hour and drained
- 1 cup Split skinless green gram (dhuli moong dal) soaked for 1 hour and drained
- ½ teaspoon fresh red chillies, finely chopped
- ½ teaspoon ginger, finely chopped
- ½ teaspoon green chillies, finely chopped
- ½ teaspoon dried mango powder (amchur)
- ¼ teaspoon asafoetida
- Salt to taste
- ½ teaspoon cumin seeds
- ½ teaspoon red chilli powder
- 1 tablespoon fresh coriander leaves, finely chopped + to garnish
- Oil to deep fry
- Radish grated to garnish
- Green chutney to garnish
Method
- Put Bengal gram and green gram in a blender jar, add some water and blend to a smooth paste. Transfer into a bowl and whisk with a hand blender till creamy.
- Add red chillies, ginger, green chillies, dried mango powder, asafoetida, salt, cumin seeds, chilli powder and coriander leaves and whisk with the hand blender till all the ingredients are well incorporated.
- Heat sufficient oil in a kadai. Drop small portions of the ground mixture into hot oil and deep-fry till golden brown. Drain on absorbent paper.
- Put a few in each serving bowl, garnish with radish, green chutney and coriander leaves and serve hot.
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