- Chana Dal – 1 cup
- Onion – 1 medium
- Ginger – Small piece
- Garlic – 4 cloves
- Green chilly – 2 no.
- Curry leave – 2 strands
- Coriander leave – 2 tsp chopped
- Salt – As per taste
- Oil – For frying
- Besan – 1 tbsp (For binding)
Soak the chana dal for 4 hours. Keep aside some soaked dal as a whole and grind left chana dal coarsely. Don’t use water while grinding as it has soaked water already.
Chop onion. Make a coarse paste of ginger,garlic and green chilly. Chop curry leaves and coriander leaves.
In a mixing bowl, take ground chana dal, soaked whole dal, chopped onion, ginger-garlic-chilly paste, chopped leaves, salt, besan and mix properly. Keep it covered for at least 2 hours to get it fomented.
Heat oil in a pan. Grease your palm with water. Make small patties from the dal paste. Fry in medium flame till golden brown colour in both the sides.
Serve hot with any chutney or ketch up.
- If you don’t have time to forment the paste, you can add baking soda and fry immediately.
- You can take rice flour in stead of besan for binding.