1 3/4 cups (250 g) 9 oz Split black gram (urad dal) with skin
a pinch Asafoetida (hing)
1/2 tsp (1 g) Cumin (jeera) seed, ground
1 tsp (6 g) Ginger (adrak), scraped, ground
2 - 3 Green chillies, ground (optional)
Salt to taste
Mustard (sarson) oil for frying
a pinch Asafoetida (hing)
1/2 tsp (1 g) Cumin (jeera) seed, ground
1 tsp (6 g) Ginger (adrak), scraped, ground
2 - 3 Green chillies, ground (optional)
Salt to taste
Mustard (sarson) oil for frying
method
1. Soak the split black gram overnight. Next morning rub between your palms till the skin comes out. Grind to a paste.
2. Add all the ingredients to the paste and mix with wet hands till the mixture is very light and fluffy.
3. Heat the oil till it starts smoking; lower heat and drop a full tsp of the mixture. Fry till brown. Remove with a slotted spoon and drain the excess oil on absorbent kitchen towels.
4. Serve, as a snack.
2. Add all the ingredients to the paste and mix with wet hands till the mixture is very light and fluffy.
3. Heat the oil till it starts smoking; lower heat and drop a full tsp of the mixture. Fry till brown. Remove with a slotted spoon and drain the excess oil on absorbent kitchen towels.
4. Serve, as a snack.
serving amount
serves: 2 - 4
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