This is my version..
Ingredients I used
1/2 cup each of the following
Moong dhall (split)
Green chillies - 3 chopped finely
Onions - 1/2 chopped finely
Hing/Asafoetida - 1 teaspoon
Salt to taste
Soak all the legumes together for at least one hour..
Then grind the legumes to a coarse consistency..
Do not add water..The legumes absorb some water when soaked..
Then mix the ground mixture along with the chillies,onions,asafoetida and salt..
With the help of a small ladle or spoon take a little of the mixture and pour into piping hot oil..
When the mixture rises to the surface of the oil pour the second one..If the second one is poured immediately it might stick to the first one..Do this in batches of five or six..
After it gets cooked on one side flip it onto the other side and allow it to get cooked..
Keep the flame in medium otherwise it will not get cooked till the inside..
When it turns golden brown remove it from the oil and drain on paper towels..
Can be eaten as such or with a sauce/ketchup of your choice..
This goes off to Weekend Herb Blogging hosted this week by Morsels & Musings..