Bengal gram dal - 1cup
Coriander leaves -1 sprig
Onion -2
Coconut scraped- 1/2 cup
Asafoetida - 1 pinch
Oil to deep fry
Method: Soak bengal gram dal in water for an hour. Drain off all the water. Add green chillies, asafoetida. salt and grind it in a mixie-don't make the paste too fine. Let there be small bits of dal in it. Now to this mix, add grated coconut, salt to taste and coriander leaves. Shape this mix into small, round, flat pieces on the palm of your hand and deep fry till golden brown. Serve hot.
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