Soaked the mung Dal for three hours and ground with ginger garlic and chillies.

Add two soon of curd while grinding and also ginger garlic and chills grinded into fine paste in the mixture jar

Then mixed with soaked chana dal and steamed in the steamer and then cooked for ten minutes and cut with mould in to the small balls and served hot with the sauce

If you want you can deep fried but my son does not eats fried things so I have not fried it but it's very yummy and taste.