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Salt to taste
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Oil to deep fry
Method
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Mix the two dals and soak for 1.5 hours. Drain water from the soaked soal.
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Add salt to taste and put it in a mixture and grind into a semi-soft paste (do not make too soft; do not add any water).
Crush cinnamon stick and cloves into powder and add to the paste.
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Add coriander seeds powder, nutmeg powder, onion, garlic, ginger and green chilli.
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Mix well. Make this dough into small balls (roughly half the size of a golf ball) flatten and keep aside.
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In a deep skillet warm oil and deep fry the flattend dough on low heat until brown.
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Serve hot.
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Ingredients
