Directions

1. Saute the bajji molagas in some oil until it’s cooked. Set aside.

2. In the same oil, roast 2 tbsp each of urad dal and channa dal until it turns golden. Roast some red chillies as well. Usually I use 8-10 for a thogayal. You can use 5-6 for this one.
3. Add the roasted dals, red chillies, a small piece of tamarind, a bit of jaggery and salt to the mixer jar, along with the sauteed bajji molaga.Grind roughly.
4. Now add the sautéed bajji molaga and pulse. Thogayal has to be thick.
5. You can sprinkle some water if you like. But not too much. You can also add some curry leaves and coriander leaves if you want to for added flavour. That’s optional.
6. Temper with oil of your choice - I prefer groundnut oil - mustard seeds, urad dal, red chillies, curry leaves and a pinch of hing.