Instructions

1. Soak the black gram for 4 hours and grind the soaked gram to a smooth batter with little water if required.
2. Add in semolina, rice flour, onion, ginger, green chilli, coriander, cumin seeds and salt. Mix well. The batter should not be runny and add little bit more rice flour to make it thick if required. Set aside.
3. In heavy bottomed vessel, heat oil for deep frying. Turn the heat to low when ready.
4. Dip you hand in water, this will help in the batter not sticking to you hand.
5. Take small lemon sized portions and gently drop them into the oil.
6. On medium heat, fry them until golden brown. Drain the excess oil on paper towel. Repeat the process for the entire batter.
7. Serve hot with coconut chutney or mango pickle.