Ingredients:

• 1 cup – Chickpea
• 1 cup – black gram
• 1 tbsp – raw Rice
• 2 – green chillies, finely chopped
• 10 – shallots, finely sliced
• 1/2 tsp – salt
• 6 spring – curry leaves, finely chopped
• 200 ml – oil
• For spicy Tamarind gravy:
• Soak small Lemon size dry Tamarind in 1.25 cup water for half an hour and extract 1 cup Tamarind juice or mix 2 tsp thick Tamarind paste with 1 cup water.
• Stir well and make a smooth Tamarind juice.
• For other ingredients:
• 1 tsp – oil
• 1 tsp – Mustard Seeds
• 1/2 tsp – Fenugreek seeds
• 1 – onion, finely chopped
• 10 – Garlic cloves, finely chopped
• 1 – well ripe Tomato, finely chopped or 2 tbsp – Tomato puree
• 1 tsp – Red Chilli powder
• 1 1/2 tsp – coriander powder
• 2 pinches – Turmeric powder
• 1/4 tsp – Hing
• Extra 1/2 cup water
• 1/2 tsp – salt
• 1 tsp – chopped Coriander leaves (optional)

Method:

1. Soak chickpea, black gram and rice for 3 hours in 3 cups of water.
2. Drain out water and make a thick paste.
3. Sprinkle very little water when making batter.
4. Transfer the batter to another bowl and mix with green chillies, shallots, salt and curry leaves.
5. Stir well continuously for 2-3 minutes.
6. Heat oil and drop in the batter with a spoon and deep fry till golden.
7. Dilute red chilli powder, coriander powder and turmeric powder in 3 tbsps water (spice mix) and keep aside.
8. Heat oil and add mustard seeds.
9. When they crackle, add fenugreek seeds and stir well.
10. Add finely chopped onion and fry for a while.
11. To this add chopped garlic and fry for 3 – 4 minutes.
12. Add chopped tomato or tomato puree and stir well for 2 – 3 minutes.
13. Add diluted spice mix and hing.
14. Stir continuously for 2 – 3 minutes.
15. Add tamarind extract or juice, extra 1/2 cup water and salt
16. Mix all the ingredients well.
17. Cover and cook on a low to medium heat for 15 minutes or until the gravy thickens.
18. Add the fried dumplings to this gravy and cook again for 3 minutes on a low heat.
19. Garnish with chopped coriander leaves.
20. Recipe Courtesy: Niya’s World

Recipe courtesy of Niya