Wash and soak all the dals together in three cups of water for half an hour. Drain the water completely by keeping in a colander.
Peel, wash and chop onion and ginger. Remove stems, wash and chop green chillies. Wash and pat dry curry leaves. Clean, wash and chop coriander leaves. Remove stems of red chillies.
Grind soaked dals coarsely with red chillies, curry leaves, ginger and salt using a little water if required.
Transfer the batter into a bowl, add onion, green chillies, asafoetida, coriander leaves and mix well. Adjust salt.
Heat sufficient oil in a kadai. Shape batter into one and a half-inch diameter balls, press slightly an deep fry over medium heat till golden brown and crisp.
Drain onto an absorbent paper and serve hot with any chutney of your choice. |
