Moong Dal1 cupChana Dal3 tbsp.Red chilly powder¼ tsp.Garam Masala1/8 tsp.Saltto tasteBlack Pepper1/8 tsp.Eno1 tsp.Raddish1 (Grated)Chaat Masala1/8 tsp.Salt2 pinchCilantro1 tsp. finely chopped
In a mixing ball, add the lentils and wash them under running water till water comes clear.
Soak the lentils for at least for 4 hrs. you will notice lentils are risen almost twice after 4 hrs. After soaking time, drain all the excess water from the lentils.
Add it to the mixer/ grinder and grind them till it becomes a coarse paste. The paste should have a dropping consistency. Transfer the paste into a mixing bowl and add red chilly powder, salt, Garam masala and black pepper powder.
Mix it well and beat the batter for 2 -3 min then add Eno to make it fluffy and light. Whisk it well.
Heat oil in a kadai/pan for deep frying. Using a spoon or wet fingers drop small amounts of paste into the oil. Drop as many as possible in the oil at a time to save energy. Fry them on medium flame Fry them till it golden brown from all the sides. Take out them into absorbent paper to remove the excess oil.
Wash, peel and grate the radish with grater or food processor. Squeeze out the excess water.