Urad dhal – 1 cup
Tuar dhal – 2 tsp
Salt – 3/4 tsp
Soak the urad dhal and tuar dhal in water for about 3 hours. Drain the water completely and grind it to a batter using mixie or grinder . Use very little water to get a thick consistency. The batter should be fluffy. Transfer this to a bowl, add 3/4 tsp salt, hing. Beat the batter with hand to get a fluffy consistency.
In a pan, add enough oil and heat. Once the oil is hot, make flat round balls with a hole and deep fry in oil. Flip both sides and fry till golden brown. Serve with sambar and chutney.
Variation – Add finely chopped green chillies, curry leaves, chopped coriander leaves, finely chopped onion to the batter.