Ingredients:
The Filling:
5 big potatoes boiled till ¾ cooked
1 small onion chopped
4 green chillies chopped
¼ inch ginger chopped
¼ tsp tumeric powder
1 tsp urad dal
½ tsp channa dal
½ tsp mustard seeds
Little coriander leaves chopped
Little curry leaves chopped
Salt to taste
Little lime juice
For Batter:
1 cup besan flour
¼ cup rice flour
Little red chillie powder
A pinch of baking powder
A pinch of asafetida powder
Little salt
Oil for frying.
Method:
Peel and mash the potatoes well.
In a pan add 1 tsp of oil, when hot, add in the mustard seeds,
urad dal and channa dal. Fry a bit, add in the onions, green chillies
ginger, and curry leaves , sauté for a little while.
Mix all these with the mashed potato, add also the coriander leaves, lime juice and salt. Shape the into lime sized balls and keep them aside.
Mix all the ingredients in the batter section, except the oil.
Add enough water to make a thick batter. A bit thicker than dosai consistency.
Heat oil in a wok for deep frying.
Take the ball one at a time and dip in the coating batter.
Slip each one carefully into the hot oil.
Fry them until they turn golden brown.
Serve hot as it is or with coconut chutney.
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