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- 1 cup yellow moong (soaked for 2 to 3 hrs),
- 2green chillies,
- 1inch ginger,
- Corriander leaves,
- Grind all the ingredients together. Add water if necessary.
- The paste should not be too fine and watery.
- Heat oil.
- Once oil is ready, lower to medium flame.
- Using a table spoon, scoop the batter and put it into the oil one
after the another and fry till light brown.