3/4 cup urad dal (split black lentils)
6 to 7 peppercorns (kalimirch)
1/4 cup chopped fresh coconut
1/2 tsp asafoetida (hing)
salt to taste
10 to 12 curry leaves (kadi patta) , broken into pieces
coconut oil or any other refined oil for deep-frying
Clean, wash and soak the urad dal in enough water for atleast 2 hours.
Drain and blend in a mixer to a smooth paste, adding 1 to 2 tbsp of water if required.
Add all the remaining ingredients and mix well.
Divide the batter into 15 equal portions.Heat the oil in a kadhai, shape each portion into a round and deep-fry a few at a time till they are golden brown in colour.
Drain on absorbent paper.
Serve hot with any chutney of your choice.
