Serves: 15
Total Calories: 150
1. Soak together the dal and rice overnight in water to cover by 2-inches. Drain.
2. In a food processor, process together the ginger and curry leaves until minced. Add the drained dal, rice, fenugreek seeds, asafoetida, and salt, and process, adding hot water as needed to make a fluffy, thick batter that can be shaped. Cover and keep in a warm and draft-free place, 8 to 10 hours to ferment. Mix in the cayenne and black peppers, and the baking powder. Then, with a whisk or a fork, whisk the batter to incorporate air into it and make it fluffy, about 1 minute.
3. Heat the oil in a large wok or skillet to 350°F to 375°F on a frying thermometer or until a pinch of batter dropped into the hot oil bubbles and immediately rises to the top.
4. Meanwhile, have ready a small bowl of water. With lightly moistened clean hands, form 2-inch patties from the batter and add them carefully, one at a time, to the hot oil. Add as many as the wok can hold at one time without crowding, and fry, turning occasionally with tongs or a slotted spoon, until they are crisp and golden on all sides, 2 to 3 minutes. (Dip your fingers in the bowl of water as you work.) Transfer croquettes to paper towels to drain. Transfer to a platter and serve hot.
From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This South Indian Croquettes with Curry Leaves recipe is from the 1000 Indian Recipes Cookbook. Download this Cookbook today.
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