Ingredients:

• 2 cups – moong dal
• 1/4 cup – Channa dal
• 4 to 5 – Green chillies
• 1 – large Onion
• 1/2 bunch – coriander
• 1/4 bunch – pudina
• 7 to 8 sprigs – Curry leaves
• Salt to taste
• Oil to deep fry

Method:

1. Wash and soak moong dal and channa dal separately for 5 to 6 hours.
2. Drain the water from both the dals. Grind moong dal to a smooth paste.
3. Finely chop chillies, onions, coriander, pudina and curry leaves.
4. Mix all the finely chopped vegetables, channa dal and salt to the moong dal paste.
5. Heat oil, make patty-shaped rounds. Slip it carefully into the hot oil and fry them on low heat till brown.
6. Serve hot with tamarind chutney or ketchup.

Recipe courtesy of Sify Bawarchi