• Black Gram -- 1 cup
  • Green Chilly -- 2
  • Salt -- 1/2 tsp
  • Ginger -- small piece
  • Oil --for deep frying
  • Soak the black gram in water for 2 to 2 1/2 hours.
  • Then, wash and rinse and grind into a smooth batter along with the salt, chilly and ginger.
  • Add minimal water. Take a small ball of batter and flatten it out in the palm of the hand or on a plastic wrap/sheet.
  • Heat up the oil and when it is hot enough, test with a small blob of the batter. It should rise immediately to the surface of the oil.
  • When the oil has reached such heat, add the flattened balls and fry until it turns golden brown in color.
  • Drain the excess oil and serve hot with Sambhar or Chutney.

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