bengal gram dal (chana dal) – 1 cup
onion – 1 cup, finely chopped
green chillies – 2-3, finely chopped
coriander leaves – ½ cup, chopped
turmeric powder – ½ tsp
asafoetida – Â¼ tsp
grated coconut – 4 tbsp
salt – to taste
oil – to fry
Soak the dal in water for 2 hours.
Grind to a smooth, semi solid batter.
Add rest of the ingredients except oil.
Pour in a deep, greased thali to a depth of about 1 ½ cm and steam for 15 minutes.
Cool and cut into small squares.
Deep fry in hot oil and serve with mint chutney.