Toor dal-1/2cup, masoor (red lentils) dal-1/4cup, basmati rice-2tbsps, desiccated coconut-40gms, grated ginger-20gms, chopped green chilies-2, curry leaves-a few (optional), salt, chopped coconut-1tbsp, sliced onion-80gms, chopped green coriander-25gms, oil for deep frying.

Step 1.  Soak the toor dal, masoor dal and rice in water separately.

Step 2.  Drain out water. Keep 1tbsp soaked toor dal aside.

Step 3.  Mix the remaining toor dal, masoor dal and rice together and make a paste. Cover with a lid and leave for overnight.

Step 4.  Add coconut, ginger, green chilies, curry leaves, salt, onion, green coriander and 1tbsp soaked dal. Mix well.

Step 5.  Heat enough oil in a wok to deep fry. Drop spoonfuls of the mixture in the oil to get puffy dumplings (pakora).

Step 6.  Fry till golden brown and crisp on all sides. Remove and drain excess oil. Serve with TEA or COFFEE.