| 1 | Soak the dall in cold water for a day, then drain thoroughly. |
| 2 | Chop all the vegetable ingredients finely. |
| 3 | Place the dall in a food processor and process to a paste. |
| 4 | Decant into a bowl, add turmeric, salt and pepper, and vegetable ingredients and mix well. |
| 5 | Heat oil in a deep-frying pan. |
| 6 | When it is hot, roll walnut-sized pieces of the paste in the palm of the hand and drop in to the oil to fry until golden brown. |
| 7 | Remove from the oil and drain the gateaux on kitchen towels. |
| 8 | Serve hot, with drinks. |
| 9 | Notes: * savoury spice balls -- this recipe is from the kitchen of fred hopper, and is originally from the isle of mauritius. |
| 10 | Fred often serves these as delicious late-night snacks, to accompany drinks. |
| 11 | * the choice of drinks served will depend on how spicy you make the gateaux: cool beer or lager usually goes down well. |
| 12 | : difficulty: moderate : time: 1 day soaking dall. |
| 13 | 30 minutes preparation, 10 minutes cooking. |
| 14 | : precision: weighing of ingredients is best, but measures can be approximate. |
| 15 | : dr. |
| 16 | Fred hopper, nerc computer services, : british geological survey, keyworth, nottingham, uk. |
