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home > cooking >South India >Snacks
Preperation Time 20 Minutes
1 cup of black gram, skinless (urad dal)
Salt to taste
¼ tspn of asafoetida
8-10 curry leaves
1 tspn of cumin powder
1 tspn of crushed black peppercorns
Oil to fry
Wash and soak urad dal for six hours. Grind into a fine paste. Add salt, asafoetida, curry leaves, cumin powder and crushed peppercorns to the batter and mix well.
Heat oil in a kadai. Wet your palms and take batter into the palms. Shape into balls and make a hole with the thumb in the centre like a doughnut.
Deep-fry this in medium hot oil until golden brown and crisp.
Serve hot with sambhar and coconut chutney.
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