Masoor dhal - Cabbage Pakoda

We usually make pakodas using Gram flour(Kadalai mavu/ Besan). This pakoda I make from masoor dhal. You can also choose whole green gram dhal instead of masoor dhal or it can be a mix of these two dhals. Try spinach instead of cabbage for kids who refuse to eat the greens. I like this pakoda better than the normal gram flour pakodas as this gives a crispy outer layer and a soft inner layer.

Ingredients
Masoor dhal - 1 cup
Red chillies- 3-4
Curry leaves - a handful
(Soak the above three together an hour or two. Wash the Masoor dhal before soaking)
Fresh Coriander - chopped finely
Cabbage - grated - 3-4 tablespoons
Onion - 1 small - chopped finely
Salt to taste
A pinch of Asafoetida

Procedure
1. Wash the dhal and soak it for an hour or two along with red chillies and curry leaves.
2. Drain the water completely and make a paste. Add water only if necessary while grinding. Then mix the cabbage, onion and coriander to it. Add salt and asafoetida too.

3. Heat cooking oil in a pan/ kadai. Drop the batter in the hot oil with your hands. Unlike normal pakoda batter the consistency of this batter will be smooth and thicker than idli/dosa batter.

4. Serve hot with tomato sauce or pudhina(mint leaves) chutney. ( I just made a simple/easy chutney with pudhina(mint leaves), green chilly and salt. Finally added a teaspoon of lemon. If you don't like the taste of lemon, add curd.)