|
Ingredients
|
Quantity
|
|
Moong dal
|
100gms
|
|
Curds
|
250gms
|
|
Coriander leaves
|
5 springs
|
|
Green chillies
|
5gms
|
|
Chilli powder
|
a pinch
|
|
Jeera , peppercorns, coriander seeds
|
4gms
|
|
Oil
|
70ml
|
Soak moong dal for 4 hours. Grind to a fine paste. Add
chopped coriander leaves and green chillies. Add salt. Heat the oil. Make small
balls with the moong dal paste. Fry on a slow fire. When the pakodas are golden
brown, take them out and dip them in cold water for 15 minutes. Beat the curds.
Take out the pakodas from water and dip in curds. Garnish with powdered,
roasted coriander seeds, jeera and peppercorns and coriander leaves.
