MOONG DAL PUNNUKULU

Instructions

Soak split green gram for at least 3 to 4 hours. Wash, drain and grind green gram with green chilies to a soft consistency. Do not add any water while grinding. Add chopped onions, ginger, coriander, curry leaves, cumin seeds, salt, baking soda and idly dosai batter. Mix to combine everything. Heat oil, sample a small portion to check for salt and consistency, then drop a spoon of batter at a time and deep fry until golden. Drain excess fat, if any and serve hot with chutney or sauce.
Best when eaten hot, to enjoy the crispy texture.
Would yield a decent quantity for 2 people.