Palak Dumpling

• green gram dal 1 cup(dehusked, split)
• chopped palak leaves 3/4 cup(spinach)
• finely cut onions 1/4 cup
• chopped green chillies 1 tbsp
• baking powder a pinch
• salt as required
• oil for deep frying

Soak the dal in water for 3 to 4 hours. Drain water completely and grind to smooth frothy paste without adding water. Add salt, other ingredients and mix gently. Do not over stir. Deep fry in hot oil by making small balls with hands or drop spoonsfull directly in oil. Serve hot.