• 2 cups dal maash dhuli (lentils) pre-soaked for 4-5 hours
  • 1/2 tsp salt
  • Pinch of baking soda
  • Pinch of asafoetida


1. Grind the pre-soaked dal (lentils) into a paste and add rest of the spices.

2. Mix well and leave for 30 minutes.

3. Then in a frying pan add 1 tbs. of oil and with the help of a spoon drop into the pan flat rounded pattis and shallow.

4. Fry until light brown.

5. When golden brown remove and cool.

6. When serving, soak in a bowl of water; add the remaining water to the prepared yogurt (see below).


1. Beat the yogurt adding a little water to a paste.

2. Add salt, red chilli powder and 1/2 tsp cumin powder.

3. Garnish with sweet tamarind chutney and chat masala.


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