1/ c. rice 1 onion (big) chopped 1/2 c. chana dhal 1 c. cabbage (shredded) 1/2 c. urad dhal salt to taste 1/2 c. split moong dhal 1/8 tsp. asafoetida 5 green chillies (minced) oil for deep frying
Soak rice and dhals separately for 5 hours. Drain out the water and grind them together in a blender, adding a little water as possible to make it into a fine dough. Mix chillies, onion, cabbage, salt and asafoetida with the dough. Take a tablespoon of dough, form into a round ball and deep fry in oil 4 or 5 at a time. When golden brown take them out with a slotted spoon. Drain oil and serve hot with a chutney. Note: Shredded spinach can be substituted for the cabbage.