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Soak the dhal in water for 2 to 2 1/2 hours. Then, wash and rinse
and grind into a smooth batter along with the salt, chilly and
ginger. Add minimal water. Take a small ball of batter and flatten
it out in the palm of the hand or on a plastic wrap/sheet. Heat up
the oil and when it is hot enough, test with a small blob of the batter.
It should rise immediately to the surface of the oil. When the oil
has reached such heat, add the flattened balls and fry until it
turns golden brown in color. Drain the excess oil and serve hot
with Sambhar or Chutney.
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