Ingredients:
Soya Beans – 1/2 cup
Rice – 1/4 cup
Bengal Gram Dal – 1/2 cup
Red Gram Dal – 1/2 cup
Black Gram Dal – 1/4 cup, dehusked
Red Chillies – 10
Ginger – 1 inch piece
Salt to taste
Asafoetida – 2 pinch
Fresh Coconut – 1/2 cup, grated
Coriander Leaves – 1 tblsp, finely chopped
Curry Leaves – 1 tblsp, finely chopped
Green Chillies – 3, cut into rings
Oil for deep frying
Method:
1. Wash and soak soya in water for 6 hours.
2. Soak rice and dal together for 2 hours.
3. Drain the water from soya.
4. Grind chillies, salt, ginger and asafoetida with soya to a coarse paste.
5. Grind soaked rice and other 2 soaked dal together to a coarse paste.
6. Mix both the batters together.
7. Add grated coconut, green chillies, coriander leaves, curry leaves to the batter and mix well.
8. Heat oil in a kadai.
9. Prepare small balls and deep fry till crisp and golden.
10. Serve hot with chutney.
