How to make it
6 steps. Take it one step at a time.
Wash the chana dal thoroughly
Wash the chana dal (200 g) thoroughly and soak it in water for at least 2 hours.
2 hrDrain the water completely from the dal
Drain the water completely from the dal. Reserve 2 tablespoons of whole soaked dal and keep it aside.
Place the remaining dal
Place the remaining dal in a blender or food processor. Pulse a few times to get a coarse mixture. Do not add any water.
Combine the coarsely ground dal, the reserved whole dal, chopped onion
In a large mixing bowl, combine the coarsely ground dal, the reserved whole dal, chopped onion, ginger, green chilies, curry leaves, fennel seeds, and salt. Mix well until combined.
Heat oil in a deep pan
Heat oil (500 ml) in a deep pan to 350°F (177°C). Take a small portion of the mixture and shape it into a ball, then flatten it between your palms to form a patty.
Carefully slide the patties
Carefully slide the patties into the hot oil. Fry on medium heat until both sides are golden brown and crispy. Drain on paper towels.
10 min
A little kitchen wisdom
Ensure the dal is drained thoroughly before grinding to prevent the batter from becoming too watery. For the best crunch, do not grind the dal into a fine paste; it should be coarse with some whole lentils visible.
