13 December 2012,01:31 by
Ponmathi Srilekha.S

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Serves :

Preparation Time :
20 minutes

Cooking Time :
25 minutes

Preparation Method :

  • Mix the pastes and the remaining ingredients except the oil in a mixing bowl.
  • Take a spoonful of paste and make a large, round cake. Repeat till all the mixture is used up.
  • Heat the oil in a pan till hot; deep-fry the cakes in batches.
  • Fry for about 1-2 minutes or until small bubbles appear on the surface, turn and fry the other side till pale golden.
  • Remove and drain the excess oil on absorbent kitchen towels. Keep aside to cool.
  • Then cut each cake into thin slices. Reheat the oil and fry the slices till golden and crisp.
  • Sprinkle some chaat masala and serve with green chutney.


  • 420 grams Bengal gram, washed, soaked, drained and Ground to a coarse and grainy paste
  • 2 tablespoon, Coriander seeds
  • 90 grams Split black gram, washed, soaked, drained and Ground to a coarse and grainy paste
  • 1 tablespoon, Cumin seeds
  • 1½ " Ginger, grated
  • 3-4 Green chillies, finely chopped
  • A pinch Asafoetida  
  • A bunch Green coriander, finely chopped
  • Freshly ground black pepper and Salt, to taste
  • IDHAYAM Sesame Oil for frying

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