- Green gram (whole or split)-½ cup
- Onion (finely chopped)-1 no
- Ginger (finely minced)-½ tsp
- Green chili (small)-3 nos
- Cumin seeds-½ tsp
- Baking soda-1 pinch
- Idli or dosai batter-2 tsp
- Salt (or to taste)-¼ tsp
- Coriander leaves-3 stks
- Curry leaves-10 nos
- Oil (for deep frying)-2 cup
Soak split green gram for atleast 3 to 4 hours. Wash, drain and grind green gram with green chilies to a soft consitency. Do not add any water while grinding.
Add chopped onions, ginger, coriander, curry leaves, cumin seeds, salt, baking soda and idli dosai batter. Mix to combine everything.
Heat oil, sample a small portion to check for salt and consistency, then drop a spoon of batter at a time and deep fry until golden.
Take out and put them in bowl with papaer towel so that excess oil will be absorbed .
serve hot with chutney or sauce.
Notes : Best when eaten hot, to enjoy the crispy texture.
If using whole Moong, soak for more than 5 hours or overnight preferred.
Using dosai/idli batter is optional, just added to give extra crispy texture to the bhajis.