|2 nos||Carrot (grated)|
|½ cup||Split roasted gram / roasted channa dal|
|1 no||Onion (finely chopped)|
|1 no||Green chilli (finely chopped)|
|1 tsp||Ginger (crushed)|
|4 clove||Garlic (crushed)|
|10 nos||Curry leaves (finely chopped)|
|3 stks||Coriander leaves (finely chopped)|
|3 pinch||Turmeric powder|
|½ tsp||Red chilli powder|
|½ tsp||Salt (or to taste)|
|3 tsp||Oil (for sauteing)|
|1 cup||Oil (for deep frying)|
|1 tsp||Rava (optional)|
To start with coarsly ground the split roasted gram and keep aside. Wash, peel and grate the carrot and keep them aside too. Heat oil in a pan, saute the chopped onions, green chillies, ginger and garlic until slightly brown. Add grated carrot along with turmeric, red chilli powder and salt. Stirring frequently, cook the mixture for about 5 minutes or until all the moisture evaporates. Switch off and let this mixture cool completely. Now add coarsely powdered split roasted gram flour (pottukadalai maavu), finely chopped curry and coriander leaves. Mix thoroughly and shape them into small balls by loosely binding together. Deep fry in oil until they turn golden brown on all sides. Serve hot as an appetizer or as a side for any rice item.
1. Do not add any water. If the mixture is too wet, it might break apart while frying , so adjust with little flour and then deep fry. Sample it with a small portion and then proceed.
2. While shaping, do not press hard to make balls, gently bind them together.
3. Just before deep frying, coat with little rava or poppy seeds to make it extra crispy. This is optional.
4. You may also shape them into vadai by just flattening the balls.