Lingkan Reang
Soak whole urad dal and rice for 2 hours, then drain and blend into a fine puree.
Add salt to the batter and mix well.
Heat oil, crackle mustard, and saute onions, chillies, curry leaves, and ginger.
Mix the sauteed ingredients into the batter.
Heat oil for deep frying and drop spoonfuls of batter into the hot oil.
Fry until golden, strain, and serve with chutney.