Ingredients
To be ground:
Urud dal (Ulutham Paruppu) - 1 cup
Rice - 3 teaspoons
To be finely chopped:
Onion - 1 number
Green chillies (Pachai Milagai) - 4
Coriander leaves (Kothamalli Thazhai) - 6-7 leaves
Curry Leaves (Kariveppilai) - 6-7 leaves
Ginger - 1/2 inch piece
Other
Cumin seeds - 1 teaspoon
Pepper corns - 1/2 teaspoon
Baking Soda - A pinch
Oil for deep frying
Salt
Procedure
1. Wash and soak Urad dal & rice for an hour.
2. Grind the above ingredients into a fine paste using a grinder/blender/food processor with very little water.
3. Add the 'finely chopped' ingredients and 'other' ingredients to the ground batter and mix well. Do not allow the batter to sit for a long time.
4. Heat oil in a kadaai.
5. Take a handful of batter, make a small hole in the center using your thumb and drop it into the hot oil.
6. Turn sides when brown.
Done!
Serve with Thengai Chutney / Mint Chutney / Coriander Chutney / Tomato Ketchup / Tomato Sauce
To be ground:
Urud dal (Ulutham Paruppu) - 1 cup
Rice - 3 teaspoons
To be finely chopped:
Onion - 1 number
Green chillies (Pachai Milagai) - 4
Coriander leaves (Kothamalli Thazhai) - 6-7 leaves
Curry Leaves (Kariveppilai) - 6-7 leaves
Ginger - 1/2 inch piece
Other
Cumin seeds - 1 teaspoon
Pepper corns - 1/2 teaspoon
Baking Soda - A pinch
Oil for deep frying
Salt
Procedure2. Grind the above ingredients into a fine paste using a grinder/blender/food processor with very little water.
3. Add the 'finely chopped' ingredients and 'other' ingredients to the ground batter and mix well. Do not allow the batter to sit for a long time.
4. Heat oil in a kadaai.
5. Take a handful of batter, make a small hole in the center using your thumb and drop it into the hot oil.
6. Turn sides when brown.
Done!
Serve with Thengai Chutney / Mint Chutney / Coriander Chutney / Tomato Ketchup / Tomato Sauce
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