FRIED SPICED DHAL BALLS (VADI)
This is a simple appetizer or a party warmer with drinks. We have this at home nearly all the time, even the grandkids love it. hese can be eaten hot or cold. Hot I serve them with curry and cold with drinks.
Provided by Brian Holley
Categories Vegetable
Time 45m
Yield 25 balls
Number Of Ingredients 10
Steps:
- In a pot put the split peas with the water, salt, chilli powder, ground cumin and turmeric. Bring to the boil, reduce the heat and simmer till the peas are just soft.
- Remove from the heat drain the peas and allow to cool.
- Set aside 3 tbsp of the cooked peas and process the rest in a blender.
- Mix by hand the chillies, onion and the garlic into the processed peas.
- With damp hands form the pea mixture into balls the size of a wallnut, pushing some of the reserved peas on to the outsides of the balls.
- Heat some oil in a NON STICK pan, fry the balls till golden. Drain and kitchen paper.
Nutrition Facts : Calories 34.2, Fat 0.2, Sodium 189.4, Carbohydrate 6.3, Fiber 2.4, Sugar 1.3, Protein 2.2
DHAL BALLS WITH YOGURT
Based on a recipe from Linda Fraser's book, The Book of Curries and Indian Foods. This is great served in pitas (I use recipe #187699) with shredded or torn lettuce and chopped tomato. Cook time doesn't include the 2 hours required to soak the lentils after picking through them.
Provided by mersaydees
Categories Lunch/Snacks
Time 1h45m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Place lentils in a sieve and rinse thoroughly under cold running water.
- Pick over lentils removing any grit. Place in a bowl, cover with cold water and soak 2 hours.
- Meanwhile, mix yogurt with 2 tablespoons of the cilantro and the chile powder. Cover and refrigerate.
- Drain lentils, cover with fresh water and simmer 30 minutes, or until tender. Add to vegetable mill or food processor and puree or mash well. Transfer to a bowl, add 2 tablespoons of the coconut, the bread crumbs, remaining cilantro, chiles, gingerroot, egg, salt and pepper; mix well. Refrigerate 30 minutes.
- Dampen hands, then carefully roll mixture into 1-inch balls, then roll balls in flour to coat completely.
- Half-fill a deep pan or deep-fryer with oil and heat to 375°F (190C), or until a 1-inch cube of bread browns in 50 seconds.
- Fry about 6 balls at a time 2 to 3 minutes, until golden brown.
- Drain on paper towels.
- Serve hot with yogurt sauce, sprinkled with remaining coconut and garnished with cilantro leaves.
Nutrition Facts : Calories 353.5, Fat 7, SaturatedFat 3.6, Cholesterol 60.8, Sodium 250.9, Carbohydrate 55.5, Fiber 13.7, Sugar 6.8, Protein 18.3
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
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