|Pigeon peas||1 Cup (16 tbs)|
|Finely chopped onions||1⁄2 Cup (8 tbs)|
|Green chilies||1 Teaspoon, chopped|
|Ginger||1 Teaspoon, finely chopped|
|Curry leaves||1 Teaspoon, finely chopped|
|Asafoetida powder||1⁄2 Teaspoon|
|Coconut oil/Refined vegetable oil||2 Cup (32 tbs) (For Deep Frying)|
1. Soak the pigeon peas in water for one hour. Drain and grind to a coarse paste.
2. Add the remaining ingredients and mix well.
3. Shape into rounds, each the size of a large lime.
4. Flatten slightly, and deep fry in hot oil till golden brown.
5. Drain and serve hot.