Skinned and Split Bengal Gram ½ cup
Skinned and Split Black Gram ¼ cup
Skinned and Split Red Gram ¼ cup
Rice 1 tbsp
Dry Red Chilli whole 2
Asafoetida Powder Pinch
Fennel Seeds 1 ts
Fresh Coconut grated 2 tbsp
Salt to taste
Onion small chopped 1
Curry Leaves 10-12
Fresh Coriander Leaves 2 tbsp
Oil to Deep Fry
In a bowl, soak Skinned and Split Bengal Gram for at least 1 hour.
In another bowl, soak Skinned and Split Black Gram, Skinned and Split Red Gram and Rice together for at least 1 hour.
Remove water from soaked Split Bengal Gram. Grind it in a suitable jar of your mixer. Grind it to thick, not like fine paste. No water please. Remove it in a bowl.
Remove water from soaked Split Black Gram, Split Red Gram and Rice. Take in a suitable jar of your mixer. Add Dry Red Chilli, Asafoetida Powder, Fennel Seeds, Salt and Curry Leaves 5-6. Grind it to thick, not like fine paste. No water please. Remove in a bowl.
Mix ground Split Bengal Gram with other blended stuff. Mix small chopped Onion, grated Fresh Coconut, Curry Leaves 5-6 and Fresh Coriander Leaves.
Shape number of flattened balls (patty) of the size of your choice from the mixture.
Deep fry to light brownish.
Serve Hot with Coconut Chutney.
Enjoy Spiced Tamil Fry even when not in Tamilnadu (One of Southern States of India).