Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      cup           split Bengal gram -- (channa dal)
     1/4  cup           split green gram -- (moong dal)
   1      stick         cinnamon -- (2 inch)
   3                    cloves
   1      teaspoon      coriander seeds -- powdered
   1      teaspoon      ginger paste
   1      teaspoon      garlic
     1/4  teaspoon      nutmeg powder
     1/2  cup           chopped onions
   1      teaspoon      chopped green chiles
                        salt -- to taste
                        oil -- to deep fry

Preparation:

Mix the two dals and soak for 1.5 hours. Drain water from the soaked dals. Add salt to taste and put it in a mixture and grind into a semi-soft paste (do not make too soft; do not add any water). Crush cinnamon stick and cloves into powder and add to the paste. Add coriander seeds powder, nutmeg powder, onion, garlic, ginger and green chile. Mix well. Make this dough into small balls (roughly half the size of a golf ball) and keep aside. In a deep skillet warm oil and deep fry the balls on low heat until brown. Cooking time: 30 minutes (with soaking time of 1.5 hours) Serves 4-5