INGREDIENTS
2 cups urad dhal
6 cups water
1/4 teaspoon bicarbonate of soda
1/2 teaspoon salt
1/2 onion, finely chopped
3 green chillies, sliced
10 curry leaves, chopped roughly
oil, for deep-frying
METHOD
Wash the urad dhal and then soak in fresh water overnight, or for at least 6 hours.
After soaking, drain any remaining water; put urad dhal in a food processor and blend to a smooth paste. Add bicarbonate of soda and salt and blend again.
Remove from food processor, place in a bowl with onion, chillies and curry leaves and mix thoroughly.
Rub your palms with oil and, taking a small amount of mixture, roll into the size of a golf ball. Once you have a ball, make a hole right through it with your index finger.
Heat oil in a deep fryer or deep pan, and drop in 4–6 doughnuts at a time, depending on the size of the pan. Cook for 4–5 minutes, until they are golden brown.
Serve with tamarind and coconut chutney or sweet chilli sauce.
