Toor dhal - 1 cup
Gram dhal - 1/2 cup
Whole white urad dhal - 1/2 cup
Dry red chillies - 4
Green chillies - 2
Curry leaves - few
Salt - as per taste
Oil -1 cup
Scraped coconut - 1/2 cup (optional)
Soak toor dhal, urad dhal and half of the gram dhal together for one hour.
Soak the remaining half of the gram dhal separately for one hour, drain and keep aside. Chop green chillies and curry leaves finely.
After an hour, drain the water completely and grind the dhals (except the separately soaked gram dhal) with salt, red chillies and hing to a coarse paste by just sprinkling water. Now, add the separately soaked gram dhal, chopped green chillies and curry leaves and mix well. You can also add the scraped coconut, if you wish.
Heat oil in a kadai, take out small balls from the ground paste, place it on your palm or a banana leaf, slightly flatten it and drop gently into the oil. Ensure medium heat. Flip on both sides and cook till golden brown. Serve hot.