Wash dhuli urad dal and soak in tow cups of water for six hours. Drain and grind dal into a fine paste. Wash, pat dry and chop curry leaves.
Add salt, asafoetida, curry leaves, cumin powder and crushed peppercorns to the batter and mix well.
Heat sufficient oil in a kadai.
Wet your palms and take a little batter into your palms. Shape into balls and make a hole with the thumb in the center like a doughnut.
Deep fry in medium hot oil until golden brown and crisp. Drain onto an absorbent paper.
Serve hot with sambhar and coconut chutney. |
