recipe

(using preethi mixie with Dry & Wet Grinding Blade - 1.75 Litre Jar)

Ingredients:
2 cups - Black Gram (Urad Dal)
2 tablespoon - Coconut (finely chopped)
1/2″ piece - Ginger (finely chopped)
3 Green Chillies (finely chopped)
Coriander leaves
1 teaspoon - Peppercorn
Oil to fry
Salt to taste

Steps:

1. Soak dal in water for 2 to 3 hours. Drain off water.
2. Fill Jar with half quantity of dal (1 cup) & Inch 3 to 5 times.
3. Add 3 table spoons of water, stir & run on Speed 1, till dal is ground to a thick smooth paste.
4. Mix in chopped coconut, ginger, green chillies & coriander leaves. Add salt.
5. Shape into small balls & deep fry in oil till golden brown. Serve hot with chutney or sambar.

To serve 4 to 6 persons.

(using preethi mixie with 1.25 Litre Jar)

Ingredients:
3 cups - Bengal Gram (Channa Dal)
2 Onions (finely chopped)
6 Green Chillies (finely chopped)
Few Curry leaves
Oil to fry
Salt to taste

Steps:

1. Soak dal for 2 hours.
2. Drain water completely.
3. Fill Jar with half quantity of dal (1 1/2cups) & Inch 15-20 times (do not add water)
4. The dal should be ground very coarse.
5. Remove & keep aside.
6. Repeat process for balance dal.
7. Add finely chopped onions, green chillies, salt & curry leaves to the ground dal.
8. Shape into small balls, flatten, deep fry in hot oil till golden brown.

To serve 6 to 8 persons.

(using preethi mixie with Dry & Wet Grinding Blade - 1.75 Litre Jar)

Ingredients:
2 cups - Black Gram (Urad Dal)
4 Green Chillies
1 teaspoon - Ginger (chopped)

Steps:

1. Wash & soak dal for 2 to 3 hours.
2. Drain water completely
3. Put chillies into jar first.
4. Fill Jar with half quantity of daI (1 cup) & Inch 3 to 5 times.
5. Add 2 tablespoons of water, stir & run on Speed 1 till dal is ground to a thick smooth paste, adding water.
6. Repeat process for balance quantity.
7. Add salt, ginger, curry leaves or coriander leaves.
8. Shape the dough on the banana leaf in 2-3 cm rounds & flatten.
9. Deep fry in hot oil till golden brown.
10. Serve hot with Chutney.

To serve 4 to 6 persons.