Ingredients:
• Bengal Gram – 1/2 cup (soaked for 1 hour)
• Chillies – 2
• Ginger – 1 small piece
• Salt
• For the Gravy:
• Tomatoes -2
• Onions -2
• Green chillies -2
• Ginger – 1 small piece
• Garlic – 3 flakes
• Anise – a few
• Cinnamon – 1 small stick
• Cloves – 2
• Red Chilli powder – 1/2 tsp
• Turmeric powder – 1/4 tsp
• Salt
• Oil as required
• Mint leaves
Method:
- Add salt and grind Bengal gram, chillies and ginger coarsely. Then make medium sized balls.
- In a pan, add oil, fry the balls (do not fry till brown) and keep aside.
- Grind ginger, garlic, anise, cinnamon, cloves and form a paste.
- In a pan, add 3 tbsp of oil, then add the paste, chopped onions, tomatoes and green chillies.
- Fry well, add red chilli powder, turmeric powder and salt. Then add 2 cups of water and allow gravy to boil.
- Add the fried balls into it.
- Finally add some mint leaves.
- You can serve this with hot idlis or dosai.
Recipe courtesy of Lalitha