1 cup split green gram (moong)
1/2 cup chick pea flour (besan)
3 green chillies
1 tsp cumin (jeera)
1/2 tsp tumeric powder
1/4 tsp asafoetida powder
A handful coriander leaves
Salt to taste
Oil for frying
Soak the green gram overnight and drain the water next morning.
Grind to a thick coarse paste with chilli, ginger and jeera.
Mix into this paste the tumeric, asafoetida and finely chopped coriander
Add salt to taste and gram flour to bind and mix well
Drop spoonfuls into the hot oil and fry well till golden brown
Serve hot with tomato-onion chutney or any chutney of your choice