- 200 gms of Bengal Gram Dal
- 3 Red Chillies
- Salt to taste
- Asafoetida - 1/2 tsp
- 1 Onion cut into small pieces - 1 tbsp
- Curry Leaves, cut into bits
- 2 Green Chillies, cut into small bits
- Oil for deep frying
- Soak the dal with red chilli for half an hour.
- Grind coarsely with asafoedita and salt.
- Mix onion, curry leaves, green chillies to that.
- Make small balls and make it flat in your palm.
- Deep fry in oil.