Bengal gram - 1/2 cup
Thoor dhal - 1/2 cup
Green chillies - 3
Ginger - 1 inch piece
Fennel seeds - 1 tsp
Medium sized oinion - 1 (finely chopped)
Grated carrot, cabbage, chopped beans, - 3/4 cup
Fresh Coriander, mint, and methi leaves - 1/2 cup (finely chopped or grind it along with the dhals if u prefer)
Salt to taste.
Oil for deep frying.
Soak the dhals for aboutt an hour. Drain and grind with other ingredients coarsely like vada with very less water. Mix the veggies. Add salt to taste.
In a vessel (preferably that comes with the cooker) smear some oil and grease it, pour the batter and steam cook for 10 mins. Let it cook for 5 mins and cut them into thin fingers.
Heat oil in a kadai. Deep fry the fingers in batches. Crispy veggie fingers are ready. Serve with tomato ketchup.