1 cup (150 g) 5 oz Red gram (arhar dat), washed, soaked for 2 hours
2 Onions, medium-sized, chopped
3 tbsp (12 g) Green coriander (hara dhaniya), chopped
20 Curry leaves (kadhi patta)
3 Green chillies, chopped
5 Garlic (lasan) cloves, crushed
Salt to taste Vegetable oil for frying
2 Onions, medium-sized, chopped
3 tbsp (12 g) Green coriander (hara dhaniya), chopped
20 Curry leaves (kadhi patta)
3 Green chillies, chopped
5 Garlic (lasan) cloves, crushed
Salt to taste Vegetable oil for frying
method
1. Drain the red gram and grind coarsely. Add all the ingredients (except oil) and a little water to make a stiff batter.
2. Divide the batter into equal portions and shape each into patties.
3. Heat the oil in a wok (kadhai); add a few patties, at a time, and deep-fry till golden brown. Remove with a slotted spoon, and drain on absorbent kitchen towels.
4. Serve hot with coconut chutney
2. Divide the batter into equal portions and shape each into patties.
3. Heat the oil in a wok (kadhai); add a few patties, at a time, and deep-fry till golden brown. Remove with a slotted spoon, and drain on absorbent kitchen towels.
4. Serve hot with coconut chutney
serving amount
serves: 4 - 6 (makes: 15-20)
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