Moong dhuli daal ½ cup
Channa daal ½ cup
Salt to taste
Oil to fry
Mooli 1 grated
Green chutney 1 cup
Soak both the daals over night. Drain water and grind coarsely, using minimum water. Do not grind it much.
Beat the batter with a hand blender for 5-7 mins so that it is light and fluffy. Add salt. Mix well.
Heat oil for frying
Take about 1 tsp of batter in your wet fingers and slip gently inti oil. Cook till they are golden brownon medium flame.
Serve hot with grated radish and green chutney.