Ingredients:-
Black gram dhal – 350 Grams
Sago – 100 gms
Jeera – 1-1/2 Table spoon
Somph – 1-1/2 Table spoon
Fenugreek – 1-1/2 Table spoon
Salt – 50 gms
Asafoetida – 1 size of small gooseberry
Small onions – should weigh 1.5 kg, when cleaned
Ginger – 1 Inch piece
Green chillies – 20
Turmeric powder – 1/2 Teaspoon
Method:-
Soak the Black gram dhal and grind to a thick consistency, like for vada.
Soak sago for 1/2 an hour, drain, squeeze the water, mash and keep aside.
Cut the onions, ginger and green chillies into fine pieces and mash them well.
Powder the salt.
Fry the asafoetida in a little oil and powder it.
In a hot tava, dry roast jheera, somph and fenugreek separately. Powder them separately and set aside.
Place the ground black gram in basin, add the turmeric, salt, sago cut ginger, green chillies, onions and the dry roasted ingredients and mix well together.
On a plastic sheet, place small balls of the mixture, flatten slightly and keep in the sun, for a few days, till well-dried.
Store in air tight containers.
