- Measurements Used – 1 Cup = 250 ml (approx)
- 1/2 Cup Whole White Urad Dal (unpolished)
- 1/3 Cup Idli Rice (Par Boiled Rice)
- 3 Tablespoon Water
- 1 Onion, finely chopped
- 4 Green Chillies, finely chopped
- 1/2 Inch Ginger, finely chopped
- 2 Sprigs Coriander Leaves, finely chopped
- 1 Sprig Curry Leaves, finely chopped
- 1/4 Cup Fresh Shredded Coconut
- 1 Teaspoon Salt
- 1/4 Teaspoon Asafoetida (hing)
- 2 Tablespoon Rice Flour (If necessary – See Notes)
- 500 ml Oil for deep frying (vegetable, canola or sunflower oil)
- Soak the urad dal and rice in water for a couple of hours. drain the water completely and transfer the rice and the dal to a mixie jar.
- Start grinding the mixture. Pulse several times. Slowly add a tablespoon of water at a time. The batter will slowly become smooth. Remove the ground batter. It must be very thick. Cover with a lid and allow it to ferment for 4-5 hours.
- To the fermented batter, add in the finely chopped onions, green chillies, ginger, coriander leaves and curry leaves. Add in the coconut, salt and the asafoetida (hing). Mix well. Add a tablespoon of rice flour if the batter is watery. Do not add too much rice flour. Just a tablespoon or two. Mix well.
- Heat oil in a pan until hot. Wet your hands in water. Take a little marble size ball of dough with the wet hand and slide it into the oil.
- Fry till the bubbles in oil fully subside.
- Remove from oil and drain on paper towels. Serve hot.
Add in the rice flour only if the batter is not stiff. Else no need to add rice flour.
- Prep Time: 4 hours
- Cook Time: 15 mins
- Category: Appetizer
- Cuisine: Tamilnadu