1/2 cup bengal gram (channa dal) – soaked in water for 1 hour
1/2 cup urad dal – soaked in water for 1 hour
1 tbsp dry ginger powder
1/2 tbsp cumin powder
1/2 tbsp pepper powder
1 tbsp coriander seeds
1 tbsp chopped coriander leaves
salt to taste
asofoetida – a pinch
3-4 dry red chilies or green chilies
Grind urad dal to coarse paste without adding water. Grind channa dal, broken red chilies and coriander seeds in a mixer to coarse paste adding 1 tbsp water.
Mix dry ginger powder, cumin powder, pepper powder, chopped coriander, asofoetida and salt with the dal paste.
Keep it aside for 10 mins. Heat oil in a kadhai. Wet your palms and make balls of the paste. Take a ball and make a thick round cake like we do for vadai.
Drop in the oil and fry till it turns pale golden. Fry all the cakes and remove from the oil. Drain the excess oil using absorbent tissue paper.
Now cut each cake into two equal halves and fry them again in oil till it turns crispy and golden brown. Remove from the oil.
Take a bowl and place the cakes. Add beaten curd, mint chutney and sprinkle chaat masala.