Soak uzhunnu dal for eight hours or overnight. Blend it into a coarse paste.
Add the paste to a bowl. Mix in chopped onion, ginger, green chillies, crushed pepper corn, curry leaves, asafoetida, and salt to taste.Keep the bowl at room temperature for half an hour for fermentation.
Heat oil for deep frying. From the batter, take 60-gram balls and form donuts using the palm of your hands.
Deep fry till they turn golden and crisp. Serve with chutney or sauce.
By Ria Samuel