Ingredients:
1 cup yellow moong daal soaked in lukewarm water for minimum 2 hours
1 tbsp red chili powder
1/2 tbsp cumin powder
1/2 tbsp coriander powder
3-4 garlic pods
salt to taste
Method:
Strain water from the soked moong daal. The dal should have puffed after soaking for 2 hours. Put th dal in a blender and grind it to form a paste. To this paste add the powders and garlic and salt. Grind again so that all the ingredients blend well in the batter.
Add 3-4 tbsp Mohan to this batter and keep aside for 15 min.
In a wok, put oil for deep frying and using a spoon, release small portions of the batter into the oil. Remember the portions of batter have to be small ( of size of Supari/Areca nut).Serve hot with mint chutney.
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