500 g (1.1 lb) Split green gram (dhuli moong dal), with skin, soaked for 4 hours or overnight
4 Green chillies
15 Black peppercorns (sabut kali mirch), coarsely ground
a pinch Asafoetida (hing)
Salt to taste
Vegetable oil for deep-frying
4 Green chillies
15 Black peppercorns (sabut kali mirch), coarsely ground
a pinch Asafoetida (hing)
Salt to taste
Vegetable oil for deep-frying
method
1. Remove the skin of the green gram by rubbing between your palms and then washing in plenty of water. Drain the excess water.
2. Add green chillies and blend to a smooth paste without adding any water.
3. Transfer the mixture into a large bowl and then whisk well with your hand, till light and fluffy.
4. Heat the oil in a wok (kadhai); gently drop spoonfuls of the mixture and deep-fry on medium heat for about 3 minutes or until golden brown and crisp. Remove and drain the excess oil. Repeat till all the batter is used up.
5. Serve hot with kothmir ni chutney
2. Add green chillies and blend to a smooth paste without adding any water.
3. Transfer the mixture into a large bowl and then whisk well with your hand, till light and fluffy.
4. Heat the oil in a wok (kadhai); gently drop spoonfuls of the mixture and deep-fry on medium heat for about 3 minutes or until golden brown and crisp. Remove and drain the excess oil. Repeat till all the batter is used up.
5. Serve hot with kothmir ni chutney
serving amount
serves: 6 - 8
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