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1 ½ cup Bengal gram/ chana daal
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1/2 cup finely chopped onion
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3-4 garlic pods
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1 inch of ginger
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4-5 green chillies
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5-6 cloves
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Cinnamon pieces
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Cumin seeds
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Curry leaves
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Handful of cleaned coriander leaves
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Handful of fine sooji/rava
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Salt to taste
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Oil for deep frying
Preparation:
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Soak the chana daal in enough water for about 5-6 hours.
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Grind together green chillies, cumin seeds, curry leaves, garlic, ginger, coriander leaves cloves and cinnamon. Make a coarse paste. Do not add any water.
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Drain the water completely from soaked chana daal. Keep a handful of chana daal aside.
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Take the remaining chana daal, add salt and grind it coarsely along with the garlic, ginger paste coarsely. Do not add any water.
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Mix thoroughly and check for taste. Add the chopped onions, or seasonings if necessary.
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Finally add the rava, whole chana daal just before deep frying and mix well.
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Heat oil in a thick bottomed pan sufficient enough to deep fry.
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Check to make sure that the oil has reached the correct temperature, by putting in small amount of batter. If there is a sound of a sizzle that means the oil is ready.
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Take about lemon size ball of the batter from the tips of your hands, turn it into a round or flat shapre and put it in the deep fryer. Add about 4-5 depending on the size of the pan at the same time.
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Remove from oil, when done and transfer them onto clean paper napkins. This will absorb some of the oil found on the outer side.
Continue the above for the remaining batter as well.
