INGREDIENTS
1 cup yellow moong dal/mogar (split yellow gram), A pinch of asafoetida (hing), ¼ tsp turmeric powder, 1 tsp red chilli powder, 1 tsp roasted cumin powder (jeera), Salt to taste, 1 tbsp hot oil, Oil for deep frying
METHOD
• Wash and soak mogar (yellow moong dal) in water for 3-4 hours.
• Grind dal coarsely using little water.
• In a bowl, mix the ground dal, asafoetida, turmeric powder, red chilli powder and salt. Mix well.
• Add 1 tbsp hot oil and beat the batter to make it light. Add a little water if needed to make the batter a little lighter.
• Heat oil in a pan. Take a spoonful of the batter and release it in oil; deep fry them in hot oil till crispy and golden.
• Serve hot.
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