• 3 cups of black gram flour or vada mix
  • 2 cups of chana dal (soak in water for 1 hour, drain; crush half in a blender and set aside; put another half on a plate)
  • 5 dried chilies (cut in half, soak in water for 10 minutes, drain, dice and set aside)
  • 2 stalks of curry leaves (pluck out the leaves and dice)
  • 2 green chilies (slice)


  • 1 tablespoon of salt


  • Combine crushed chana dal + black gram flour.
  • Add diced dried chilies + green chili slices + diced curry leaves + salt + water (1 cup) and mix evenly.
  • Spread some oil onto a plate and tablespoon.
  • Then, scoop out 1 tablespoon of the mixture and coat in chana dal.
  • Lay it onto the plate, shape into a round and make a hole in the center.
  • When the oil is heated up, switch to low heat and gently slide each doughnut into the oil.
  • Deep-fry until golden brown, dish out, drain and serve.