TOOR DAL - HALF CUP
firstly, in a large bowl take ½ cup chana dal, ½ cup toor dal and 2 dried red chilli.
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COARSE PASTE
now transfer the drained dal to the mixi and blend to a coarse paste. pulse and blend to have a coarse texture.
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BEETROOT - 1 CUP
add 1 cup beetroot, ½ onion, 3 tbsp coriander, 2 chilli, ½ tsp ginger paste, few curry leaves, 1 tsp cumin, pinch hing and ¾ tsp salt.
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DEEP FRY - HOT OIL
and deep fry in hot oil. or preheat and bake at 180 degree celcius for 25 minutes or until it turns golden and crisp.
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