Soak daal overnight then blend all except salt, methhi and bhhaji, should not put much water, can strain using serving spoon digging in daal to let water collect on it and drain the water. Batter should be just like vadas, because you will use hands to shape the bhajia and deep frying it. Mix with salt and bhhajis then keep on flame a wok full of oil, shape in bhajias and put one at a time till wok covered up with bhajias, deep fry till golden brown. Remove on strainer and then keep on a platter with kitchen paper on it. Serve with coconut chutney and red hot chutney.
