| • | Soak four cups urad dal in water for about six hours.
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| • | Make smooth batter by grinding it with ginger. Use minimum amount of water.
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| • | Chop onion and green chillies into small pieces and add to the batter.
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| • | Fold in curry leaves. Add salt to taste.
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| • | Take a small portion of batter and make it flat by pressing with your palms.
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| • | Deep-fry in oil till golden brown.
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| • | Repeat the procedure for the remaining batter.
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| • | Serve with coconut chutney. |
