Ingredients:
1 cup yellow or green moong dal (washed & soaked for 4 hours)
4-5 green chillies (or red ones)
1 tbsp. coriander finely chopped
1/2 tsp. coriander seeds crushed coarsely
1/2 tsp. cumin seeds crushed coarsely
1/2 tsp. aniseed coarsely crushed
1 tbsp. coriander finely chopped
3 tbsp. hot oil
salt to taste
oil to deep fry
Method:
Drain soaked dal and wet grind not too fine.
Mix in all other ingredients, except oil to deep fry.
Beat well with hand to mix.
Heat oil, drop rounded bhajias, with wet hand or spoon.
Fry on medium till golden.
Serve hot with green and tamarind chutneys.
Making time: 20 minutes (except soaking and grinding)
Makes: 3 servings
1 cup yellow or green moong dal (washed & soaked for 4 hours)
4-5 green chillies (or red ones)
1 tbsp. coriander finely chopped
1/2 tsp. coriander seeds crushed coarsely
1/2 tsp. cumin seeds crushed coarsely
1/2 tsp. aniseed coarsely crushed
1 tbsp. coriander finely chopped
3 tbsp. hot oil
salt to taste
oil to deep fry
Method:
Drain soaked dal and wet grind not too fine.
Mix in all other ingredients, except oil to deep fry.
Beat well with hand to mix.
Heat oil, drop rounded bhajias, with wet hand or spoon.
Fry on medium till golden.
Serve hot with green and tamarind chutneys.
Making time: 20 minutes (except soaking and grinding)
Makes: 3 servings