2 cups Moong dal (Pessara pappu)
4 green chilies (optional)
1 cup rice flour
Few curry leaves
Soak moong dal over night in water. Drain water and grind it roughly.
Add chopped onions, chilies and chili-ginger 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.
Take handfuls of the batter and drop them like small balls with fingers in oil.
Keep turning 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.