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I have the original of this recipe from “A little taste of India”, a cookbook I bought for $6.98 in San Francisco airport in May 2006. I was quite happy to find a good, cheap book, since I had been looking in vain in Australia for something like this for some time. As a result, it's all the more amusing to note that this book was published in Australia.

I've had minor issues with the preparation of this dish. This is the method I came to on 17 January 2016:

Ingredients

quantity       ingredient       step
100 g       urad dal       1
120 g       chana dal       1
20 g       fresh green chillies       4
100 g       red onion       4
20 g       ginger       4
20 g       coriander leaves       4
8       curry leaves       5
1 g       fennel seeds       6
g       garam masala       7
60 g       rice flour or urad dal flour       7
10 g       salt (to be checked)       7
      oil, for frying       8

Makes about 8.

Steps

  1. Soak the dal in cold water for 4 hours, then drain.

  2. Reserve 2 tablespoons of the soaked dal and coarsely grind the remainder in a food processor, adding enough water to be able to do so. Add the reserved dal to the ground dal for texture.

    Alternatively it might be interesting to put the dal through a mincer without water. Worth trying some time.

  3. Drain the dal overnight in a sieve in the fridge to get rid of the excess moisture:


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  4. Seed chilies if desired. Finely chop or blend chilies, onion, ginger and coriander leaves.

  5. Coarsely chop the curry leaves.

  6. Crush the fennel seeds.

  7. Add the chopped chillies, curry leaves, fennel, onion, garam masala, ginger, salt and coriander leaves to the dal mixture. Mix well and season with salt. Add the rice flour, then mix until the texture is soft but the dough can be shaped (you may need to add a little water). Divide the mixture into 18 portions and form each into a ball. Slightly flatten each ball to form a patty.

  8. Fry the mixture in a frying pan in fried egg forms:


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  9. Serve with chutney.


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    That's what the original recipe says, but I'm wondering if I can't find something more interesting.

Discussion

I had a number of changes to this recipe:

It might be possible to grind the dal with a mincer. To be tried some time.


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