Whole moong and chana dal balls with coconut chutney

Name: Whole moong and chana dal balls with coconut chutney
Cuisine: Indian
Ingredients: 1 cup chanadal; 1 teaspoon chopped garlic; 2 green chilli chopped; Jeera; 1/2 cup chopped fresh coriander leaves and mint leaves mixed; Pinch asafoetida; 1/4 teaspoon turmeric powder; Salt; Oil for frying

Bhavna Rathod @cook_12225220

Mumbai

whole moong and chanadal bolls with coconut chutney. #Morningbreakfast

Bhavna Rathod @cook_12225220

Mumbai

whole moong and chanadal bolls with coconut chutney. #Morningbreakfast

Saved

Ingredients

1 cupchanadal
1 cup whole green moong
1 teaspoon ginger garlic and green chilli paste
1/2 teaspoon chat masala
2 tablespoons besan
1 teaspoonchopped garlic
2green chilli chopped
Jeera
1/2 cupchopped fresh coriander leaves and mint leaves mixed
Pinchasafoetida
1/4 teaspoonturmeric powder
Salt
Oil for frying

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Steps

1

Method:
Wash and soak moong and chana dal separately for 4 to 5 hours.
Wash again and grind coarsely without adding water.
Now take the mixture into the bowl add ginger garlic and green chilli paste, jeera, besan, chopped garlic, chopped green chilies mint and coriander leaves, asafoetida, turmeric powder, 1/4 spoon soda, salt.
Mixed altogether.
2

Prepare bolls from the thick batter.
Take one big bow add water in the bowl place a stand in to it and put it on the gas stove on high flame
Now grease one plate keep all the boll in the plate and place the plate on stand cover the bowl and let it boil for 20 minutes.
3

Now keep one pan on flame and add 2 tablespoon oil into the pan heat oil on high flame. Now shallow fry all bolls till the golden brown colour. Take out in the plate sprinkle chat masala on top of the all bolls.
Protein rich bolls are ready to serve. Serve with coconut chutney or tomato ketchup.