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Ingredients
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Quantity
|
|
Split Bengal gram (channa dal)
|
1 cup
|
|
Split green gram (moong dal)
|
¼ cup
|
|
Cinnamon stick 2”
|
1 piece
|
|
Cloves
|
3
|
|
Coriander seeds – powdered
|
1 tsp
|
|
Ginger paste
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1 tsp
|
|
Garlic
|
1 tsp
|
|
Nutmeg powder
|
¼ tsp
|
|
Onions – chopped
|
½ cup
|
|
Chopped green chillies
|
1 tsp
|
|
Salt
|
to taste
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|
Oil
|
to deep fry
|
Mix the two dals and soak for 1.5 hours.
Drain water from the soaked dals. Add salt to taste and put it in
a mixture and grind into a semi-soft paste (do not make too soft; do not add
any water).
Crush cinnamon stick and cloves into powder and add to the paste.
Add coriander seeds powder, nutmeg powder, onion, garlic, ginger and green chilli.
Mix well. Make this dough into small balls (roughly half the size of a golf
ball) and keep aside.
In a deep skillet warm oil and deep fry the balls on low heat
until brown.
