2 cups Chennadal (Senaga pappu)
4 green chilies (optional)
1 cup rice flour
Few curry leaves
Soak chennadal over night in water. Drain the water and remove a hand full of chennadal and grind the remaining roughly. Soft batter makes it soft.
Mix them both along with chopped onions, chilies and chili-ginger-garlic paste, curry leaves and salt. Now add rice flour and coriander. It does not require any more water.
Heat oil in a kadai (I personally prefer a traditional concave shape kadai for maximum usage of space with less oil) and never let the oil be screaming hot! It burns the first batch.
Drop a spoon of hot oil in the mixture; this will make the fried item light. A pinch of cooking or baking soda can also be used.
Make small balls of the batter and flatten it in the palm with fingers and gently drop in oil. Keep turing back and forth so they will not burn.
Once they all turn golden yellow, it’s time to remove from the oil. Place them on paper towels so the excess oil is absorbed.