Source : Chef Devagi Sanmugam
Ingredients:
500gm channa dhall, soaked for 6 hous - Kim used 300g
4 onions, sliced
4cm piece ginger, minced - Kim blend
2 cloves garlics, minced
5 green chillies, sliced
2 tsps aniseed, coarsely pounded
3/4 cup water (optional) - Kim used water to blend
1 level tsp ground turmeric
1 tsp ground chili
a few coriander leaves, chopped
a few sprigs curry leaves, chopped
2 1/2 ts salt or more
oil for deep frying
Method:
Drain soaked channa dhall and blend it coarsely.
If water is used. squeeze out the water after the dhall has been ground.
Add in the rest of the ingredients except the oil and mix well.
Heat oil. Shape the dough into flat patties and deep fry till golden brown.
No comments:
Post a Comment