Black Gram Dal – 1 cup
Green Chillies – 4, chopped
Salt to taste
Asafoetida Powder – 1 tsp
Onion – 1 large, chopped fine
Cabbage – 1/2 cup, finely chopped
Coriander Leaves – a bunch, chopped fine
Green Peas – 2 tblsp, shelled (optional)
Oil for frying
1. Soak the black gram dal in 2 cups of water for two hours. Drain well.
2.Grind the dal to a smooth batter, adding the green chillies, salt and asafoetida powder. Add the chopped onions, cabbage, coriander leaves and green peas (if used) to the batter. Mix well.
3. Heat oil in a kadhai. Wet both your hands. Take a ladle of batter and place it on the palm of your left hand. Flatten the batter with your right hand. Make a hole in the centre. Slip the batter gently into the oil.
4. Fry till golden brown and crisp.
5. Drain on a sheet of kitchen paper.
6. Serve hot with chutney.