1/2 cup (75 g) 2 1/2 oz Split black gram (urad daf), soaked for 6 hours
2 tbsp (8 g) Green coriander (hara dhaniya), chopped
1 tbsp (6 g) Cumin (jeera) seeds
Salt to taste
4 Green chillies, chopped
Vegetable oil for frying
2 tbsp (8 g) Green coriander (hara dhaniya), chopped
1 tbsp (6 g) Cumin (jeera) seeds
Salt to taste
4 Green chillies, chopped
Vegetable oil for frying
method
1. Drain the split black gram and grind till very smooth. Make a thick batter with a little water.
2. Add the green coriander, cumin seeds, salt, and green chillies. Mix well. Divide the batter into equal portions. With wet hands, take a portion and shape into a patty with a hole in the centre. Make similar patties till all the batter is used up.
3. Heat the oil on low heat; lower the patties gently into the oil and deep-fry till golden brown and crisp. Remove with a slotted spoon, and drain the excess oil on absorbent kitchen towels.
4. Serve hot.
2. Add the green coriander, cumin seeds, salt, and green chillies. Mix well. Divide the batter into equal portions. With wet hands, take a portion and shape into a patty with a hole in the centre. Make similar patties till all the batter is used up.
3. Heat the oil on low heat; lower the patties gently into the oil and deep-fry till golden brown and crisp. Remove with a slotted spoon, and drain the excess oil on absorbent kitchen towels.
4. Serve hot.
serving amount
serves: 4 - 6 (makes: 8 - 10)
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