One year ago: Carrot Yogurt Rice
Print recipe from here
What you need
Toor dal: 1½ cup
Chana dal/Split chick peas: ½ cup
Onion: 1 no ( chopped finely)
Serrano pepper; 1 no (chopped finely)
Ginger chopped: 2 tablespoon(chopped finely)
Asafetodia: ¼ teaspoon
Red chilies: 4 no
Salt: 1 teaspoon or to taste
Oil: 4 cup( I used canola oil)
How I made
Soak Toor dal and chana dal along with red chilies separately for about 3 hours. Wash and drain the dals /lentils in a colander and keep aside for 5 minutes.
Grind half of the mixture of dal with red chilies into a fine paste where as there ½ of rest into coarse paste and remaining ½ into slightly broken pieces or just two pulses in a food processor or grinder.
Add finely chopped onions and ginger, curry leaves (if using) along with salt, asafetodia into the ground mixture of dal and mix until everything incorporated well.
Heat oil in a thick bottomed pan until it becomes smoking hot or around 360 F.
Make small dal patties similar to large oatmeal cookie (about 2 1/2 inch round) using your palm or plastic film (I found using palm is more comfortable) with rubbing you palm with water. Gradually slide the patties into the hot oil. Fry about 4-5 patties at a time. Flip in between so that all sides get browned evenly. About 8 minutes is required to get one batch done in medium flame.
Remove them using slotted spoon and drain excess oil using paper towel.
Enjoy with warm tea or coffee.
Preparation time: Soaking time 3hours
Grinding time: 10 minutes
Cooking time: 1 hour and 40 minutes
Yield: 26 no
Verdict: Crispy, yummy
Will you make it again; I will
Chickpeas soaked: 1 cup
Salt: ½ teaspoon or to taste
Cumin powder: 1/8 teaspoon
Chili powder: 1/8 teaspoon
Garam masala: 1/8 teaspoon
Garlic powder: ¼ teaspoon
Olive oil: 1 tablespoon
How I made
Preheat oven to 400F.
Bake them for about 18 minutes or until crispy. In between rotate the baking sheet.
Enjoy as much you wish.
Preparation time: 20 minutes + overnight soaking time
Yield: 1 serving
Will you make it again: yes I will.
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This is Swathi ( Ambujom Saraswathy) from Zesty South Indian Kitchen who loves to explore cuisines from all over the world. Whenever possible I try to to give an Indian touch to several of the world cuisine, and has weakness for freshly baked bread. All the recipes you see here are created by me and approved after taste-test by my family.