Millet and coconut dumplings with traditional spices
Wash and soak urad dal for 30-40 minutes.
Drain the water completely and grind to a smooth paste adding a little water. Add green chili and salt while grinding.
Take the ground dal in a bowl, add sorghum, coconut & rice flour, whole black pepper, coconut bits, asafoetida, curry leaves and coriander leaves. Mix well.
Heat oil in a wok and on a medium flame. Keep a bowl of water ready. Wet your fingers in the water, take a little batter, shape into a ball and gently drop it into the oil. Use thumb to gently push the ball shaped batter into the oil.
Fry until golden brown.
Remove it in a colander covered with kitchen towel to drain off excess oil.
