1 Cup yellow moong dal
3 Cups water
1 Teaspoon salt or to taste
2 Green chilies, stemmed
1 Inch peeled fresh ginger
1 Teaspoon cumin seeds (jeera)
½ Teaspoon ajwain seeds (vamu), optional
1 Tablespoon chick pea flour (besan)
1 Tablespoon rice flour
1 Pinch baking soda (optional)
2 Tablespoons chopped onion
1 Stem chopped curry leaves (discard the stem)
2 Tablespoons chopped fresh coriander leaves (cilantro)
2 Cups oil for frying
Soak moong dal for two hours or more in 3 cups water. Wash and drain the water. In a blender, blend moong dal with 1/4 cup water, green chilies, ginger, cumin seeds and ajwain seeds (if using), until smooth. Transfer moong dal mixture into a bowl and add the rest of the ingredients, except oil, and mix well.
Heat oil in a frying pan on medium high heat. Take a tablespoon of moong dal mixture with hand or spoon and drop into the hot oil. Fry fritters on both sides and transfer to a paper towel lined plate. Eat with chutney or plain.
Makes 6 to 8 servings.
Note: If the moong dal mixture is too watery, mix a teaspoon of chickpea flour.