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1
Save about 2 teaspoon of urad dall and soak the rest of the urad dall in water for about an hour.
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2
After an hour, grind the urad dahl, green chillies and ginger to the consistency of pancake batter and keep aside.
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3
In a pan, heat the 2 teaspoon veg oil and add the mustard seeds, 2 teaspoon urad dall (that was saved), the curry leaves and the red chillies (after cutting them into fine pieces).
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4
When the mustard seeds start spluttering and the urad dall starts turning golden brown, add 3 1/2 cups of water and the urad dahl batter, mix well and close the pan.
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5
When the water starts boiling, add salt.
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6
(The batter already added will tend to form clusters- Don't worry - Can be fixed later)
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7
Add the couscous and mix thoroughly (use a potato masher and get rid of any clusters by mashing them well).
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8
After the mixture has solidified, (This should not take more than 5 to 10 minutes) take the pan out of the heat and let cool.
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9
After the mixture has cooled, take a small portion of the mixture and make into a patty and set aside.
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10
(You can use some water and/or oil to make the patties if the batter is too sticky) The amounts mentioned in this recipe should yield about 30 patties.
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11
Serve with sphaghetti sauce or any spicy chutney.
