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| Main ingredients | Split skinless black gram (dhuli urad dal), Whole wheat flour, Coriander powder, Cumin powder, Red chilli powder, Crushed black peppercorns, Turmeric powder, Curry leaves, Fresh coriander leaves |
| Cuisine | Maharashtrian |
| Course | Snack |
| Prep time | 4-4.5 hours |
| Cook time | 15-20 minutes |
| Serve | 4 |
| Taste | Savoury |
| Level of cooking | Easy |
| Others | Vegetarian |
Ingredients
- 1 cup split skinless black gram (dhuli urad dal), washed, soaked for 3-4 hours and drained
- ½ cup whole wheat flour (gehun ka atta)
- Salt to taste
- 1 teaspoon coriander powder
- 1 teaspoon cumin powder
- 1 teaspoon red chilli powder
- ½ teaspoon crushed black peppercorns
- ½ teaspoon turmeric powder
- 6-8 curry leaves, thinly shredded
- 2 tablespoons chopped fresh coriander leaves
- Oil for deep frying
- Coconut chutney to serve
Method
- Put drained split skinless black gram in a mixer jar, add salt and blend to a fine thick paste. Add some water if required.
- Transfer the paste into a large bowl. Add coriander powder, cumin powder, red chilli powder, crushed black peppercorns, turmeric powder, curry leaves, coriander and whole wheat flour and mix till well combined. Continue to beat the mixture with the help of your hand for 5 minutes or till the batter turns light and fluffy.
- Take a small sheet of plastic, apply some water on it and place a portion of the mixture. Flatten it into a disc.
- Heat sufficient oil in a kadai. Gently slide in the discs a few at a time and deep fry till golden brown and crisp. Drain on absorbent paper.
- Arrange on a serving plate and serve hot with coconut chutney.
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