Ingredients
- Green gram dhal - 2 cups
- Green chilly - 2 nos
- Ginger - 1/2 inch bit
- Salt to taste
- Raw rice - 0.5 cups
- Urad dhal - 1 tablespoon
- Turmeric powder - 0.5 teaspoons
- chilly powder - 0.5 teaspoon
- Coriander leaves - 2 tablespoon (Chopped)
- Oil - for frying
- Asadoetida - 0.5 teaspoons
- Wash and cook dhal and drain water
- Grind salt, ginger and green chilly coarsely and add this to the cooked dhal
- Mash it with a spoon
- Mix chopped coriander and make them to lemon size balls and keep aside
- 0.5 teaspoon of lemon juice can be added if you wish
- Soak rice and urad dhal together for 3 hours
- Wash and grind with salt, red chill powder, turmeric powder and asafoetida to a batter consistency
- Heat oil and dip the dhal balls in the batter and drop one by one in the hot oil
- Fry the balls to golden color
- Keep turning the balls in the oil for uniform frying
- Serve with tomato ketchup or mint chutney
