Name: Moong Dal Mixture
Prep time: 30 minutes
Cook time: 45 minutes
Yield: 20 people
Cuisine: South Indian
Ingredients: 5 cups Moong Dal (soaked for 6 hours and drained); 1 cup Rice Flour (for binding); 1 teaspoon Asafoetida (Hing) (for flavor); 2 tablespoons Red Chili Powder (adjust to taste); 2 tablespoons Cumin Seeds (for flavor); 2 tablespoons Salt (adjust to taste); 2 liters Oil (for deep frying)

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How to Prepare

In a large mixing bowl, combine the soaked and drained moong dal with rice flour, asafoetida, cumin seeds, red chili powder, and salt. Mix well to form a thick batter.
Heat oil in a deep frying pan or kadai over medium heat. Test the oil by dropping a small amount of batter; it should sizzle and rise to the surface.
Using a slotted spoon or your fingers, drop small portions of the batter into the hot oil. Fry in batches to avoid overcrowding.
Fry the mixture until golden brown and crispy, stirring occasionally for even cooking. This should take about 3-4 minutes per batch.
Remove the fried mixture using a slotted spoon and place it on a plate lined with paper towels to absorb excess oil.
Allow the mixture to cool completely before storing it in an airtight container.