I got the recipe for these from Neelam Batra's 1,000 Indian Recipes. I like it, but I don't think I added enough salt, and next time I will try adding some black salt and see how I like it.
- 1 cup long-grain white rice, sorted and washed in 3 -4 changes of water
- 1/2 cup dried white urad beans, sorted and washed in 3 - 4 changes of water
- 1/4 - 1/2 cup hot water
- 1/4 tsp. baking soda
- 1/2 tsp. salt, or to taste
- 1 tbs. peanut oil (or any vegetable oil)
- 1 tsp. black mustard seeds
- 2 tbs. dried channa dal
- 1 tsp. coarsely ground fenugreek seeds
- 1/4 tsp. ground asafoetida
- 2 tbs. minced fresh curry leaves
- 1/3 cup coarsely chopped cashews
- 1 1/2 - 2 cups peanut oil for deep-frying (or any vegetable oil)
1. Setting aside 2 tbs. of the rice, soak rice and dal in water to cover by 2 inches, about 4 hours. Drain and transfer to food processor and process, adding hot water as needed to make a fluffy, semi-thick batter that can be shaped. Add the baking soda ande salt, and process again. Remove to a bowl.
2. Heat 1 tbs. oil in a large skillet over medium-high heat and add the mustard seed. Cover the pan and lower heat until sputtering subsides. Quickly add the 2 tbs. of rice, channa dal, fenugreek seeds, asafoetida, curry leaves, and cashews, and cook, stirring, until golden, about 1 minute. Mix into the batter. Cover and let rest in a warm, draft-free place about 2 hours.
3. Heat the oil for frying in a large wok or skillet until a pinch of batter dropped into oil bubbles and immediately rises to the top.
4. Take about 1 tbs. of batter at a time, and with wet hands, shape into doughnuts and drop into hot oil. Deep fry, adding 3 - 4 croquettes at a time, until golden. Transfer to paper towels to drain. Serve hot.