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A crunchy bhajiya recipe.
- Soak both the dals seperately in enough water for atleast 1 hour.
- Drain and keep aside.
- Dry roast the curry leaves and red chillies, cool and blend in a mixer along with ginger and garlic to a fine paste, using very little water. Keep aside.
- Combine both the dals and blend in a mixer till smooth.
- Transfer in a bowl, add the grounded ginger and red chilli paste, onions, coconut,salt and coriander and mix well.
- Divide into equal portions and shape it into round flat bhajis.
- Heat the oil in a kadhai and deep fry the bhajis till golden and crisp from all the sides.
- Serve hot.
This recipe was contributed by swatibichu on 27 Jul 2011
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