Masoor dal pakodi – with Red Lentil as starring ingredient, this crunchy snack-time goodie also doubles up as a curry dumpling (badi). Learn how to make these delicious fritters.
[For 3-4 servings]
- Masoor dal (red lentil) – 1 small cup [buy here]
- Chana dal (Bengal gram) – 1 tablespoon [buy here]
- Onion – 1 small, finely chopped (~2 tablespoons)
- Ginger – 1/2 inch stick, finely chopped
- Green chilies – 1
- Salt – to taste
- Red chili powder – 1/4 teaspoon [buy here]
- Coriander powder – 1/4 teaspoon [buy here]
- Cumin powder – 1/4 teaspoon [buy here
- Turmeric powder – a large pinch [buy here]
- Vegetable or peanut oil – for deep frying
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How To Make Red Lentil Fritters:
1. Soak the dals
Wash masoor dal and chana dal together in several changes of water till the water runs clear. Soak the dals in three cups of water for at least six hours, or overnight.
The dals absorb the water on soaking, swell and soften. Drain the water, wash again and get ready to grind.
Place the soaked dals in a food processor. Make sure that the water has been completely strained out.
Add chopped ginger and green chilies.
Grind to coarse paste.
Add salt to taste along with the dry spices: cumin powder, coriander powder, red chili powder, turmeric powder.
Transfer the dal paste to a bowl. Knead in finely chopped onions.
Cover and refrigerate for an hour, before you plan to fry the fritters.
Pluck small bite-sized balls of the dal paste.
In a thick-bottomed kadhai or skillet, heat some oil for deep-frying.
When the oil is hot, set heat to low and gently place a few dal balls. Make sure the balls are not jostling for space.(Smile in anticipation as the oil bubbles and sizzles and turns aromatic :) )
When the bottoms have turned golden, turn the dal balls over and let the other side fry till golden too.
When done, take the fritters out of the kadhai carefully using a slotted spoon and place them on absorbent kitchen paper.
Repeat frying the dal balls in small batches till all are done.
During the process, pour in more oil when you need to, and turn up the heat briefly if the pan cools down.
Serve masoor dal pakodi hot with onion rings, chaat masala, lime wedges and chutney/sauce…
…or use them in aloo badi ki sabzi. [Recipe to follow later!]
You can freeze these fritters for later use in curries, they stay good for several days when frozen.
Check out other similar Indian snack delicacies:
- kachche kele ke kebab: raw banana fritters
- boiled peanut chaat
- soya cutlets
- chura bhuja mattar: crispy flattened rice and peas
Try these masoor dal recipes from The Steaming Pot archives:
- vegetable red lentil soup
- pumpkin masoor dal with chili garlic relish
- red lentil with tamarind and dates
- masoor dal tadka
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