Ingredients
| Quantity | Measure | Ingredients | Description: |
|---|---|---|---|
| 2 | Teacup | Dhal, Moong | Soak and grind |
| 2 | Teacup | Dhal, Chana | Soak and grind |
| 6 | Medium | Chillies Green | Minced |
| 1 | Inch | Ginger (Adhrak) | minced |
| 1/2 | Nos. | Coconut scraped (fresh) | For mixing |
| 1 | Teaspoon | Jeera (Cumin Seeds) | For mixing |
| 1/2 | Teaspoon | Salt | to taste |
| 1 | Teacup | Cooking Oil | for deep frying. |
Method
Wash and soak the dhals. When soft, grind them into a coarse dough. Mince the green chillies and the scraped ginger, and add it to the dough and also add the scraped coconut and jeera. Mix and knead all together to make a compact dough.
Make small round balls and fry in a deep frying pan, in which oil has been heated in advance. Remove with a perforated ladle.
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