Ingredients
| Quantity | Measure | Ingredients | Description |
|---|---|---|---|
| 1/2 | Teaspoon | Aniseed (Suwa, Shopa) | |
| 5 | Medium | Chillies, Green | |
| As Required | Cooking Oil | for deep fry | |
| 3 | Tablespoon | Cooking Oil | hot |
| 1 | Teaspoon | Coriander Leaves | finely chopped |
| 1/2 | Teaspoon | Coriander/Dhania | crushed coarsely |
| 1 | Teacup | Dhal, Moong | soaked for 4 hours |
| 1/2 | Teaspoon | Jeera/Cumin Seeds | crushed coarsely |
| 1 | Teaspoon | Mint Leaves (Pudina) | finely chopped |
| Little | Salt | to taste |
Method
Wash Moong dhal, and soak it for 4 hours. Drain soaked dhal and wet grind not too fine. Mix in all other ingredients, except oil to deep fry.
Beat well with hand to mixer.
Heat oil, drop rounded Bajjyas, with wet hand or spoon. Fry on medium till golden.
Serve hot with green and tamarind chutneys.
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