DAAL PAKODA (FRIED LENTIL BALLS)
Make and share this Daal Pakoda (Fried Lentil Balls) recipe from Food.com.
Provided by Simple_cuisine
Categories Grains
Time 25m
Yield 3 serving(s)
Number Of Ingredients 8
Steps:
- Soak lentils for 2 hours in enough water and then grind to a paste.
- Mix in lentils,chopped cilantro ,onions,salt,green chillies,and chaat masala.
- Chaat Masala is a salty and sour mixed spices. This is optional.
- Dissolve chick pea flour in about 1/2 water making a thick paste.
- Mix the chick pea flour in the bowl along with the other ingredients.
- This batter should not be too think but thick enough to roll out small balls.
- If its too thin you can add more chick pea flour.
- Heat cooking oil in a pan and shallow fry or deep fry them until golden brown.
- Serve hot with any ketchup or Indian chutny.
Nutrition Facts : Calories 308.8, Fat 1.8, SaturatedFat 0.2, Sodium 17.2, Carbohydrate 52.9, Fiber 22, Sugar 5.7, Protein 20.8
OVEN FRIED LENTIL BALLS
These tasty "meatless meatballs" are great as an appetizer or main dish! From the Meatball Cookbook Bible....
Provided by loof751
Categories Lentil
Time 1h25m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Rinse and drain the lentils. Chop the onion and the garlic.
- In a dry skillet, toast the pine nuts for 2-3 minutes or until browned.
- Put the lentils in a large saucepan, cover with the water, and add the salt. Bring to a boil, then reduce heat, cover, and simmer for 20-25 minutes. Drain.
- Whisk the egg, tomato juice, and tomato paste in a mixing bowl. Add 1/2 cup breadcrumbs and the drained lentils and mix well.
- Heat the olive oil in a small skillet over medium-high heat. Add the chopped onions and garlic and saute for 3 minutes, until onion is soft. Add the coriander and cumin and cook, stirring constantly, for 1 minute. Add the onion mixture to the lentil mixture and stir well.
- Puree 1/2 cup of the toasted pine nuts and 1 cup of the lentil mixture in a food processor until smooth. Scrape the puree back into the remaining lentil mixture and add the remaining pine nuts and the black pepper. Mix well and season with salt if necessary. Refrigerate at least 30 minutes.
- Preheat the oven to 450 degrees. Cover a baking sheet with foil and spray with cooking spray.
- Put the remaining 1/2 cup bread crumbs in a shallow bowl. Form spoonfuls of the lentil mixture into 1 1/2 inch balls and roll in the breadcrumbs. Arrange the balls on the prepared cookie sheet. Spray the tops with cooking spray.
- Bake at 450 degrees for 12-15 minutes, until cooked through. Serve immediately.
MASALA UADA (SPICED LENTIL BALLS WITH MINTED YOGHURT)
An Indian friend gave this recipe to me, and it makes very interesting finger food for parties, BBQ's, etc--also gluten free, which is great! Adjust the seasonings to taste--it's pretty flexible! Cooking time does not include soaking time.
Provided by Mrs. Danger_horse
Categories Lunch/Snacks
Time 50m
Yield 8-10 serving(s)
Number Of Ingredients 10
Steps:
- Soak the channa dhal for a minimum of two hours, or preferably overnight, in plenty of water.
- Grind or blend the fennel seed, garlic, salt and fresh chili together until a paste forms.
- Grind or blend the dhal with a little water, until it is of a consistency that clumps. Add the other ingredients.
- Deep fry the balls in oil until they are golden brown and cooked through.
- Serve with minted yoghurt sauce.
- Minted Yoghurt Sauce:.
- Mix the mint leaves and garlic with yoghurt, stirring until the yoghurt becomes of a soft pouring consistency.
Nutrition Facts : Calories 189.8, Fat 3.1, SaturatedFat 0.3, Sodium 86, Carbohydrate 32.1, Fiber 9, Sugar 6, Protein 9.9
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