1/2 tsp each zeera and ajwain (cumin&carom)
a pinch of heeng (asafeotida)
2 green chilies finely chopped
1/2 inch piece ginger peeled, finely chopped
Salt as per taste
oil for frying
to garnish
1/2 tsp roasted zeera pwd
1/2tsp black salt
2tbsp green chutney
1 tbsp tamrind chutney
1tbsp coriander Leaves chopped
1 medium onion finely chopped
1 green chili slit length wisw
Method:
wash and soak the moong dal for 30 minutes, drain well and grind to a thick coarse batter.add ajwain, cumin seeds, heeng green chillies, ginger and salt to the batter, mix well for 2-3 minutes
heat oil in a pan add small portion with tea spoon at once or with fingers to the hot oil,fry until golden, remove on absorbent paper drain excess oil transfer to the serving dish mix zeera powder ans salt top with green chutney, tamarind chutney coriander leaves and chopped onions and finely green chilies and serve immediately....
wash and soak the moong dal for 30 minutes, drain well and grind to a thick coarse batter.add ajwain, cumin seeds, heeng green chillies, ginger and salt to the batter, mix well for 2-3 minutes
heat oil in a pan add small portion with tea spoon at once or with fingers to the hot oil,fry until golden, remove on absorbent paper drain excess oil transfer to the serving dish mix zeera powder ans salt top with green chutney, tamarind chutney coriander leaves and chopped onions and finely green chilies and serve immediately....
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