Ingredients :
- Bengal gram dal - 1 / 2 cup
- Thur dal - 1 / 2 cup
- Moong dal - 1 / 2 cup
- Broken black gram dal - 1 / 2 cup
- Cashewnuts - 1 / 4 cup [ broken ]
- Chopped coriander leaves - little
- Chopped curry leaves - little
- Green chilli, ginger paste - 1 table spoon
- Salt - as required
- Oil - enough for frying
- Finely chopped onion - 1 / 4 cup [ optional ]
Method :
Mix all the dalls together and soak in enough water for 3 to 4 hours. Then drain the water and grind to a coarse thick paste. Add salt and other ingredients to that and mix well. Then take a plastic sheet of paper and put even sized balls of this and flatten it. Deep fry this in boiling oil. Turn over until golden brown in colour and fully cooked. Remove from the oil and serve hot with coconut chutney.
Tips : Avoid excess moisture in the batter for crispness.
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