|Moong dal||100 Gram, soaked overnight|
|Cumin seed||1⁄2 Teaspoon|
|Finely chopped onion||1 Small|
|Finely chopped curry leaves||4|
|Finely chopped ginger||1⁄2|
|Finely chopped green chili||1 Teaspoon|
|Soda bicarbonate||1⁄2 Teaspoon|
|Finely chopped coriander leaves||1 Teaspoon|
|Tomato ketchup||2 Teaspoon|
|Garam masala||1⁄2 Teaspoon|
|Green coconut chutney||1 Cup (16 tbs)|
Drain water from dais and grind to a coarse paste.
Heat 2 tsp oil, add cummin seed, onion, curry leaves, ginger and chilli and fry until onion is golden in colour.
Mix well together with dais, soda, coriander leaves, tomato ketchup, garam masala, 2 tsp oil and salt.
Make flat rounds 2 in diameter and 1/4 thick.
Heat 1 tsp of oil at a time in a skillet and shallow fry a few of the dal roundels on a low flame, on both sides being careful not to break them or brown them too much.