Preperation Time 20 Minutes
1 cup of black gram, skinless (urad dal)
Salt to taste
1/2 tea spoon of asafoetida
8-10 curry leaves
1 tea spoon of cumin powder
1 tea spoon of crushed black peppercorns
Oil to fry
Wash and soak black gram for six hours. Grind into a fine paste. Add salt, asafoetida, curry leaves, cumin powder and crushed peppercorns to the batter and mix well.
Heat oil in a Wok. Wet your palms and take batter into the palms. Shape into balls and make a hole with the thumb in the center like a doughnut.
Deep-fry this in medium hot oil until golden brown and crisp.
Serve hot with sambhar and fresh grated coconut chutney.
Asafoetida: This spice is used as a digestive aid, in food as a condiment and in pickles. Its odor, when uncooked, is so strong that it must be stored in airtight containers; otherwise the aroma will contaminate other spices stored nearby. However, its odor and flavor become much milder and more pleasant upon heating in oil or ghee, acquiring a taste and aroma reminiscent of sauteed onion and garlic.
Sambhar: It is spicy soup made up of lentils.
Nikon D40, f/5.6,ISO 200, Lens 18-55mm