- Thuar dhal - 2 cups
- Bengal gram dhal - 1 cup
- Black gram dhal [ urad dhal ] - 3/4 cup
- Raw rice - 1/2 cup
- Grated fresh coconut - 2 table spoon
- Cashewnuts - 6 to 7
- Dry red chillies - 5 to 6
- Salt - as required
- Curry leaves - little
- Oil - for deep frying
Method :
Soak all the dhals, rice together in water for 3 hours. Drain water and grind coarsely along with salt and coconut. Add little water while grinding. Mix well, add curry leaves and make lemon sized balls. Flatten and deep fry in hot oil till crisp and brown on both sides. Serve hot with tomato ketchup.
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