Ingredients

• 175 gms - split green lentils, skinless (moong dal), soaked in water for 2 hours
• 75 gms - black gram, split, skinless (urad dal), soaked in water for 2 hours
• 1/4 tsp - asafetida
• 2 tbsp - coriander, chopped
• Oil for deep frying
• 1/2 tsp - salt
• For Garnish:
• 2 radish, grated
• Chaat masala to taste
• Tamarind chutney as required
• To Make Tamarind Chutney:
• 100 gms - tamarind
• 200 gms - jaggery
• 1 tsp - chilli powder
• 1 tsp - black salt
• 1 tsp - cumin powder
• 2 tsp - dry ginger powder
• 1/2 tsp - coriander powder
• 1 tsp - cumin seeds1 tsp - oil
• Salt to taste

How to Make Gulgula Chaat

• To Make Tamarind Chutney:
• Boil tamarind in 1/2 litre of water.
• After water starts to boil, reduce heat and remove from heat after 5 mins and let it cool.
• Mash the tamarind and strain the juice into a bowl.
• Heat oil in a pan.
• Add cumin seeds and as soon as it starts spluttering remove from heat and add the powdered spices and salt.
• Stir and then add the tamarind juice.
• Add crushed jaggery and return to heat.
• Let mixture attain a semi thick consistency.
• Cool and refrigerate.
• Drain the lentils and grind in a food processor, ensuring that the texture is a little grainy.
• Add the salt, asafoetida and coriander leaves and mix well.
• Keep aside for 30 mins.
• Whisk the batter and add a little water if required so that it is of dropping consistency. Beat the batter for 3-4 mins.
• With your hand in order to incorporate air into it.
• Heat oil and drop the batter from a tablespoon into the oil.
• Fry on medium heat and remove when just about to turn pink.
• For serving, put 4 gulgulas in a plate, garnish with 2 tbsp grated radish, chaat masala and 3 tbsp tamarind chutney.