Our house has a small backyard but not much of a front yard. Both hubby and I are avid gardening enthusiasts. We have planted almost whatever space we can use in the yard, but left a little space with the grass for my kids to play. They too help us with our gardening; my son helps by pulling out every plant we have. Whereas daughter will help in watering the plants by making sure that she gets wet herself at end of watering business.
Grinding time: 5 minutes
cooking time: 1 hour
- ½ cup Toor dal/pigeon peas
- ¼cup Chana dal/Split chick peas
- 2 tablespoon Split urad dal/ split black gram
- 1 cup Banana blossom ( Vazhai koombu) chopped
- ¾ cup Onion ( chopped finely)
- 1 clove Garlic chopped finely
- 1 no Serrano pepper/Green chili (chopped finely)
- 1 inch Ginger chopped
- ⅛ teaspoon Asafetodia
- 2 Red chilies
- ½ teaspoon cumin seeds
- ¼teaspoon Fennel seeds
- ¾ teaspoon Salt or to taste
- 1 sprig of curry leaves
- 1 tablespoon coriander/cilantro leaves
- Oil: 4 cup( I used canola oil)
- 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. Then pulse the banana blossom for 3-4 times.
- Add finely chopped onions and ginger, garlic, cumin seeds, fennel seeds, curry leaves, coriander leaves, (if using) along with salt, asafetodia into the ground mixture of dal and banana blossom 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 ½ 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.
- Enjoy with chutney or ketchup, it taste best with ketchup.
I am linking this delicious
This is Swathi ( Dr. Ambujom Saraswathy Ph.D) 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.