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)
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.