Preparation time – 7 to 8 hours
Cooking time – 15 minutes
Serving – 25 to 30 pakodas
Urad dal (split black gram skinless/ dhuli urad dal) – 1 cup
Oil – 2 Tablespoons + deep frying
Cumin seeds – ½ Teaspoon
Green chilly, chopped – 2 to 3
Mustard seeds – 1 Teaspoon
Garlic, semi crushed – 10 to 12 cloves
Curry leaves, chopped – 4 to 5 leaves
Hing( asafoetida) – ¼ Teaspoon
Salt to taste
Soak urad dal for 7 to 8 hours. Drain and grind urad dal with very little water till almost smooth.
Transfer into bowl, add cumin seeds, green chilly, salt and mix well. Whisk for 10 to 12 minutes.
Heait 2 tablespoons oil in tadka pan. Add mustard seeds and let them splutter. Add garlic and sauté for 30 sec or till little brown. Switch off the flame, add curry leaves and hing, mix well. Pour this tadka over smooth dal batter. Mix well.
Heat sufficient oil in kadai for deep frying pakodas. Drop batter in tablespoonful in it and deep fry until light brown.
Do the same process with reaming batter and deep fry pakodas.