Dill Leaves Vadai / Dill leaves Lentil Fritters

"The body becomes what the foods are, as the spirit becomes what the thoughts are."  - Kemetic Saying

 Ingredients :

Chana Dal / Bengal gram - 1 Cup
Dill leaves - 1/2 cup - 3/4th cup - cleaned and chopped fine.
Onion -1 - finely chopped
Dry red chillies - 2-3
Fennel seeds - 2 tsp
Ginger - 1/2 inch piece - chopped fine
Curry leaves - 1 spring - torn
Rice flour - 2 tsp
Asafoetida - a generous pinch
salt - as per taste
Oil for deep frying.

Method :

1. Wash and soak the chana dal with water for 2 hours.
2. Drain the water from the dal. Grind the dal along with fennel seeds, dry red chillies and salt to a coarse paste. Do not add any water while grinding. Transfer to a bowl.
3. Add chopped onions, ginger, dill leaves, curry leaves, rice flour and asafoetida to the ground dal mixture and mix well.
4. Heat oil in a kadai for deep frying.
5. Make lemon sized balls out of the mixture. Flatten them in the palm of your hand.
6. Drop the flattened patties into the hot oil. Depending on the size of your kadai, you can fry 5-6 patties together.
7. Fry to a golden brown color on both sides. Serve hot.

Note  : 

1. If you are worried about the consistency of the coarse paste, do this : 

Before grinding the dal, keep aside about 1 Tbsp of the soaked dal aside. After grinding the rest of the dal into a coarse paste, you can add the soaked dal to the ground paste. I have heard people at home saying it is not vadai if you do not have whole dal in the vadai to bite into.

2. I have added about a cup of dil leaves. I like the flavor. You can stick to about 1/2 or 3/4th cup as mentioned.

Recipe Source : From here.

Sending this to My Legume Love Affair # 75, hosted by Sreevalli for the month of September.

MLLA was conceptualized by Susan and is presently handled by Lisa.

The below picture is my entry for this week's Black and White Wednesday # 142.

Cinzia is hosting this week's edition. BWW was conceptualized by Susan and is currently handled by Cinzia.



Popular Posts