Ingredients:
• 1 cup – Channa dal
• 1 tbsp – Rice flour or rava
• 1/2 inch stick – Cinnamon [optional]
• 2 – Cloves [optional]
• 2 tsp – Fennel seeds
• 3 – Red Chillies
• 4 Cloves – garlic, finely chopped
• 1/2 inch piece – Ginger
• 1 tbsp – coriander leaves, finely chopped
• 8 – small onion, very finely chopped
• To taste – salt
• For deep frying – oil
Method:
- Wash and soak channa dal for 2 to 3 hours.
- Then drain the water completely and keep aside.
- Grind together cinnamon, cloves (if you are using), fennel seeds, ginger and red chillies with channa dal.
- Make sure you grind them coarsely and not to a fine paste.
- The batter should be very thick.
- Then transfer the batter to a bowl.
- Add onions, chopped garlic, rice flour, coriander leaves, salt and mix well.
- The batter is ready.
- Make equal sized small balls out of the mixture.
- Pat each ball on your palm, to form a circle of 1/4 inch thickness and place them on a plate.
- Heat oil in a kadai and deep fry them, till golden brown, turning over both sides.
- Drain it on a tissue paper.
- Serve hot with any chutney of your choice.
- Recipe courtesy: Rak’s Kitchen