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Preparation Time : 480
Cook Time : 20
Total Time : 500
1/2 cup urad dal (split black gram lentil), soaked overnight
1/2 tsp. salt or to taste
1/2 tsp. coriander seeds
1/2 tsp. fennel seeds
1/2 tsp. cumin seeds
1/2 tsp. peppercorns
2 whole red chilies, broken
2 cups oil
Dry roast coriander seeds, cumin seeds, fennel seeds, peppercorns and dry red chilies for a few seconds. Cool and grind into a fine powder.
Grind the soaked and drained dal along with ginger into a paste. (Do not add any water). To it add 1 tsp. of the powdered spice and salt. Mix well.
Spread it on a greased steel plate and steam for 10 minutes. Set aside to cool. Then cut into desired shapes.
Heat oil in a pan and deep fry them in batches to a light golden colour. Drain on a kitchen towel and keep aside to cool.
Store in an air-tight container in the refrigerator. It can also be frozen for a later use.
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