Mixture

Method

1. 1

   Grind the soaked base coarsely without adding much water — the batter must be thick.

2. 2

   Mix in onion, chillies, ginger, curry leaves, cumin, coriander and salt.

3. 3

   Wet your palm, shape a ball, flatten it and make a hole in the centre with your thumb.

4. 4

   Slide into hot oil and deep fry on medium flame until golden and crisp on both sides.

5. 5

   Drain on paper and serve hot with coconut chutney or sambar.