Friday, November 12, 2010


Whole Moong Dal / Pesalu1/2cup
Moong Dal / Pesara pappu1/2cup
Fenugreek leaves / Menthikura1cup
Cilantro / Kothimeera1cup
Ginger2”pcs long
Garlic4 cloves
Green chillies6-8
Onions1/2cup (finely chopped)
Cumin seeds1tsp
Salt to taste

  • Soak both Dal's together in water overnight.
  • Wash and drain the Dal's well. In blender put Dal's, chopped cilantro, chopped fenugreek leaves, ginger, garlic and green chillies. Grind into coarse paste (do not add water). Add salt and take into bowl.
  • Add chopped onions, green chillies(optional) and cumin seeds. If batter is too water add 1 to 2tbsp rice powder (only if required).
  • Heat oil for deep frying. Drop batter into small fritters/ bondas. and fry then in medium flame up to golden brown in color.
  • Serve hot with dipping chutney or ketchup's

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