• Split Mung Dal ( available in Indian grocery stores )
  • 1 cup Toovar Dal ( a.k.a arhar dal, pigeon peas, sold in Indian stores )
  • 1 cup Channa Dal( available in Indian Grocery Stores )
  • 1 cup ( A note about these dals : Split Mung Dal and Channa Dal were available in the spanish food sections of local grocery stores, Although these are the original dals used in the recipe,
  • you may experiment with others….)
  • 5-6 small Green chillies ( available in indian grocery stores – more hot than the jalepenos..)
  • 1 teaspoon minced ginger root.
  • 1/2 cup dried or fresh shredded coconut.
  • a few springs of fresh parsley or coriander leaves.
  • salt to taste.
  • a pinch of Asafoetida powder.
  • 1 finely chopped onion.


Well, since i figured there was a good response for my other traditional recipe ( “rotti” )…i feel some out there really crave the original dishes…so, here it is guys/gals…. a truly traditional recipe, not even known by many outside family circles… I am sorry if most of the ingredients are complex types…and all of them are available in Indian stores…although except for Asafoetida powder and Toovar dal, the rest of them were avaiable in my local supermarket…ofcourse substitutes… To start with, mix the dals and soak them overnight in cold/warm water.

Grind these dals together with chillies,parsley or coriander,coconut,salt in a osterizer/blender/mixer/grinder. ( Grind it to a coarse mixture, not to a smooth paste ) Add the finely chopped onions and mix throughly. Take a handful of the mixture, and shape them by making a fist. ( the name of this recipe in my native language is the shape of the thing, when its pressed in hand ) but u can also make small balls of it…. You will need to now steam cook this. I use a pressure cooker, but a rice cooker is also fine. The way to cook them is to use your rice bowl, coat it with some oil or cover the bottom with a plastic sheet, and place the balls in it ( one layer only ) and cook it. ( it takes about the same time to cook as rice does…) When its done, its best eaten with gunpowder ( search for this recipe at this site ), or some chutneys, or catsup. and one final thought is its fat free and hygenic…so, it can be breakfast,lunch or dinner or justa snack.

Serves: 4-8.

Preparation time: 3