Tenkaya/Nariyal/Tengunkayi/Tender coconut – 2
Pudina/Pudina/Pudine soppu/Mint leaves - 2 bunch
Kothimeera/Dhaniya patta/Kottumbari soppu/Coriander leaves - 2 bunch
Karivepaku/Curry patta/Karibevina soppu/Curry leaves – 1 bunch
Pachi Mirapakayalu/Hari Mirch/Hasiru menasinakayi/Green Chillies – 15
Yellipayalu/lahasuna/Bellulli hiluku/Garlic cloves – half bulb
Allam/Adrak/Sunthi/Ginger – 3 inch sized
Senagapindi/Besan/Kadle Hittu/Gram flour - 4 cups
Jilakara/Jeera/Jirige/Cumin - 1 tsp
Uppu/Namak/Uppu/Salt – to taste
Sort, wash & finely chop the leaves and chillies
Chop ginger and garlic cloves into small sized pieces
Mix all these together with cumin and add the gram flour. Knead this mixture well into a dough by adding small quantities of water.
Now apply oil to your palm and take small portion of the dough and make them into balls or press the balls to make patties or dumplings. Tradionally, they are made into cylindrical shapes and one can see the impressions of fingers on the dumplings. Pierce these dumplings with a fork to ensure that oil gets into these and fries well. Anyway, shapes are to please the eyes. If you wish, you could use a cutter from your cookie cutter kit.
Heat oil and drop these dumplings into it. Deep fry it till the color turns brown. Sprinkle amchur powder and serve hot with any sauce or lemon.
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