Ingredients:
1/ c. rice
1 onion (big) chopped
1/2 c. chana dhal
1 c. cabbage (shredded)
1/2 c. urad dhal salt to taste
1/2 c. split moong dhal
1/8 tsp. asafoetida
5 green chillies (minced) oil for deep frying
Preparation:
Soak rice and dhals separately for 5 hours.
Drain out the water and grind them together in a blender, adding a little water as possible to make it into a fine dough.
Mix chillies, onion, cabbage, salt and asafoetida with the dough.
Take a tablespoon of dough, form into a round ball and deep fry in oil 4 or 5 at a time.
When golden brown take them out with a slotted spoon.
Drain oil and serve hot with a chutney.
Note: Shredded spinach can be substituted for the cabbage.
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