Ingredients:
1 cup split black lentil* (urad dal)
4 to 5 green chilies, jalapenos or Serrano chillies
1 tsp salt
Optional: A pinch of asafoetida powder* (hing)
32oz oil for deep frying
A spring of cilantro(coriander leaves) finely chopped
Method:
Soak the split black lentil for 2 to 3 hrs Grind to a fine, tough paste the lentils, green chilies, salt, optional asafoetida powder. Add just enough water for the lentils to move around and get ground to a tough paste. The ground batter should be a tough, like one big lump of dough. This is very important. Add the chopped cilantro to the batter and mix in well. Heat the oil. Do not make it very hot. It should be just hot enough to sizzle when the dough is dropped in. Take small lemon size balls of the batter and flatten it into a 3 inch round shape on a plastic bag or small sheet. Dabbing the fingers in water helps flatten the batter without sticking to the hand. Make a hole with your finger in the middle. At this point it will look like a donut. Slowly lift the dough off the plastic by turning the flattened dough upside down on the four fingers of your hand and slip it into the hot oil.Repeat to make 5 to 6 and slip it into the oil.Deep fry till they turn golden brown on both sides. Repeat for the rest of the batter/dough. Tastes best when served hot or as soon as it is made. Gets soft and a little hard when cold. Try to make as much as needed for the day as it does not stay good for the next day or so. If prefered an onion can be chopped finely and added to the batter and the same procedure is followed.
1 cup split black lentil* (urad dal)
4 to 5 green chilies, jalapenos or Serrano chillies
1 tsp salt
Optional: A pinch of asafoetida powder* (hing)
32oz oil for deep frying
A spring of cilantro(coriander leaves) finely chopped
Method:
Soak the split black lentil for 2 to 3 hrs Grind to a fine, tough paste the lentils, green chilies, salt, optional asafoetida powder. Add just enough water for the lentils to move around and get ground to a tough paste. The ground batter should be a tough, like one big lump of dough. This is very important. Add the chopped cilantro to the batter and mix in well. Heat the oil. Do not make it very hot. It should be just hot enough to sizzle when the dough is dropped in. Take small lemon size balls of the batter and flatten it into a 3 inch round shape on a plastic bag or small sheet. Dabbing the fingers in water helps flatten the batter without sticking to the hand. Make a hole with your finger in the middle. At this point it will look like a donut. Slowly lift the dough off the plastic by turning the flattened dough upside down on the four fingers of your hand and slip it into the hot oil.Repeat to make 5 to 6 and slip it into the oil.Deep fry till they turn golden brown on both sides. Repeat for the rest of the batter/dough. Tastes best when served hot or as soon as it is made. Gets soft and a little hard when cold. Try to make as much as needed for the day as it does not stay good for the next day or so. If prefered an onion can be chopped finely and added to the batter and the same procedure is followed.
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