Soak 200 g chana dal and 50 g urad dal in water for 4 hours.
Drain the soaked dals and grind them with 10 g chili, 15 g cilantro, 1 g clove, 1 g asafoetida, and 5 g salt to a coarse paste.
Heat 500 g vegetable oil in a deep pan and deep-fry small portions of the dal mixture until golden brown.
Sesli anlatım, porsiyon ayarı ve daha fazlası
