Monday, March 11, 2013,10:22 PM by

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Serves :

Preparation Time :
1 hour

Cooking Time :
30 minutes

Preparation Method :

  • Heat a heavy bottomed kadai with gingelly oil.
  • Cut onions, chillies, curry leaves and coriander leaves finely.
  • Break the cashews into small pieces.
  • Tamper with mustard seeds, urad dhal, asafoetida powder, green chillies, cashew nuts, onions, potatoes, curry leaves and coriander leaves.
  • Fry for a while until the onions turns to golden brown.
  • Add salt and remove from fire.
  • Make small balls and keep aside.
  • Soak the rice and urad dhal for about 40 minutes and grind it to a smooth paste in the consistency of dosa batter along with salt, chilli powder and sodium bi carbonate.
  • Heat oil in a heavy bottomed kadai.
  • Take the potato balls one by one and dip into the ground batter and then deep fry it in the oil.
  • Serve it along with coconut chutney.


  • 250 grams raw rice
  • 60 grams urad dhal
  • ½ teaspoon sodium bi carbonate
  • 1 teaspoon chilli powder
  • Salt as required
  • 300 ml IDHAYAM sesame oil

For Stuffing:

  • 4 potatoes
  • Salt as required
  • ¼ teaspoon Mustard seeds
  • 1 teaspoon urad dhal
  • 8 cashew nuts
  • 1 onion
  • 5 green chillies
  • Few curry leaves
  • 2 teaspoon coriander leaves
  • 2 tablespoon gingelly oil

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