This dal patties are made in every house in South India on most of the festivals.
vegetarian 4 servings
1 cup Channa Dal
6-7 Dry Red chillies
1/2 cup grated Fresh Coconut
a pinch of Asafoetida (hing)
1 tsp Cumin seeds (jeera)
1 sprig Curry leaves
3 tblsp Rice Flour
Vegetable Oil for frying
Salt to taste
Soak Dal & Dry Red chillies together for 3 hrs.
Keep a handful of soaked dal aside for later use.
Grind the remaining dal, Red chillies, Coconut, Cumin seeds & Curry leaves together to a coarse paste using as little water as possible.
Remove in a bowl, add Salt, Rice Flour, Asafoetida & the soaked Dal that was kept aside. Mix well.
Heat Oil in a kadai on Medium heat. Make medium sized ball of the Dal mixture & flatten it slightly on your palm. Deep fry till golden brown. Remove on a paper towel. Serve hot with Coconut chutney or Ketchup.
Note: You can also add Methi leaves & Onion or Mint leaves & Onion for a variation.