Dill dumplings/ Sabbasgi wada

Ingredients:
dill/shapu/sabbasgi             : 2 medium size bunch
channa daal/ kadale bele    : 150 gm or 1 1/2 tea cups
garlic pods                          : 10-12 big pods
ginger                                  : 1 inch 
green chilly                         : 4-5, medium spicy
onions                                 : 2 medium
salt                                      : 1 tbspn or to taste
red chilli powder                 : 1-2 tbspn
oil for deep frying               : 200 ml
gram flour(besan)/corn flour: few table spoons if required


Method:

• Wash and soak the channa daal in excess water for 2 hour 
• wash and finely chop the dill/sabbasgi leaves. also finely chop the onions
• garlic, ginger, green chillies should be minced or grind into paste
• Take the soaked channa daal in blender and pulse them for few seconds to grind coarsely with as little water as possible. Take care not to grind it into paste
• Now in another bowl add ginger-garlic-green chilly paste, red chilli powder, onions and salt. Give it a proper mix and add in all the remaining ingredients (i,e sabbasgi/dill and coarsely ground channa daal) 

• Mix everything evenly preferably by hand. Then make ball/dumplings of equal size *

• Drop them in hot oil, take out on paper tissue to drain the excess oil

• Serve hot with tea

Note:

• If the water content is more in the mixture, the ball/dumplings may either crack or break while making. In that case add some besan or corn flour , mix and then make the dumplings