Mix soaked chana dal, moong dal, spices, and water, ferment for 2-3 hours, shape into cylindrical laddoos, and fry until golden brown, serving with chutney or raita.
Source: So City
Mirchi Vada is prepared by soaking chana-moong dal mix, fermented and fried into crispy, golden cylindrical snacks, typically served with chutney or raita.
Source: Freepik
Pumpkin flower pakoda is prepared by dipping cleaned pumpkin flowers in spiced gram flour batter, fry until golden brown (2-3 minutes), and serve hot with chutney and lemon.
Source: foodflavor
Moong dal bhajiya is prepared by soaking moong dal, grind, mix with spices, ferment, shape into balls/patties, and fry until golden brown, serving hot with chutney or raita.
Source: Freepik
Medu Vada is prepared by soaking urad dal, grind, mix with spices, ferment, shape into doughnut-like vadas, and fry until golden brown, serving hot with sambar and chutney.
Source: yummytummyaarthi.com
Patrode is prepared by steaming colocasia leaves wrapped around spiced gram flour mixture, shape into rolls, slice, and fry until crispy, serving with chutney.
Source: flavourhome
Nadru Monje is prepared by slicing lotus stems, dip in spiced gram flour mixture, and fry until golden brown, serving crispy Kashmiri-style fritters with chutney.