It is also called dal vada. A specialty about the way these fritters are made, it’s without frying, using a non-stick Paniyaram pan. Also, this recipe is perfect for those who are on healthy diets, as the lentils (dals) used make this dish high in protein! This recipe serves as a side dish to 5-6 people.
Preparation time: 30 minutes
Cooking Time: 30 minutes
1/2 cup chana dal
1/2 cup moong dal
1/2 cu toor dal
1/2 cup urad dal
1/2 cup soy beans
1 tsp fenugreek seeds
3-4 spring onion chopped
3-4 green chili finely chopped or as per your taste
1/2 tsp black pepper powder
1/4 tsp asafoetida
Salt to taste
Oil for cooking
1. In a large bowl, wash all the dals, soy beans and fenugreek seeds with water a couple of times, and soak it in water for 3-4 hours. Once the dal is completely soaked, grind the mixture to a fine gradient using a mixer, keeping the amount of water used to grind minimal. Set this mixture aside for 3-4 hours.
2. In fermented bean mixture, add chopped green chilies, chopped spring onion, black pepper, asafoetida and salt. Mix thoroughly.
3. Add a drop of oil to each hole of the Paniyaram pan to grease it. Pre-heat the pan on medium heat on the stove. Once the pan is hot, pour the mixture into each hole and let it cook until bottom part is golden brown, flip each ball over upside down, add another drop of oil to each hole, cook until the whole ball (or fritter) is golden and crisp.
4. These fritters tastes the best when they are hot. Serve these fritters with green chutney or tomato ketchup.
This dish is super-delicious and it’s easy to get the kids to eat it too! Try it for yourself!
Please comment below and share your experience with me. Until next time!
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