These are crispy, crunchy, extremely delicious with a slight kick of heat. A perfect tea-time snack, made with red lentils and a very few basic ingredients.
Keyword Lal masoor dal ke pakode, Masoor dal pakoda, Masoor dal vada
INGREDIENTS ( 1 CUP = 250 ML )
1cupmasoor daalor 200 grams
2finely chopped onionmedium size
1-2chopped green chili
3-4tbspfinely chopped coriander leavesfresh
Salt as required
Oil for deep frying
Wash and Soak the masoor dal in water for 2-3 hours.
Drain the excess water from dal and set aside.
Dry roast the cumin seeds on a tawa or skillet over medium flame until fragrant. Then transfer to a plate and set aside.
Now in a blending jar take the soaked masoor dal, roasted cumin seeds, and chopped green chili and blend it to a coarse paste. Do not add any extra water.
Transfer to a bowl add chopped onions, ginger-garlic paste, chopped coriander leaves, rice flour, and salt. Mix well and set aside.
Heat sufficient oil in a pan. Once the oil is hot enough, take small portions of the mixture at a time and add one by one in the hot oil. Then immediately keep the flame in medium and fry them until crisp and golden from all the sides. Keep flipping them in between.
Drain them on absorbent paper. Follow the same process to do all the pakodas.
Serve these hot with your favorite chutney and enjoy with your friends and family.
Blend the soaked red lentils into a coarse mixture without adding extra water. The consistency of the mixture should not be very thick or thin.
Use chilies as per your tolerance.
Use sufficient oil for frying. Before frying heat the oil enough. Then fry the pakodas over medium flame.
If you want to serve later, two ways you can do it. You can keep the mixture ready in advance and fry just before serving or you can fry the fritters until they are half done, drain them onto absorbent paper and again fry them in hot oil before serving.
I don't use baking soda in this. But if you want you can mix 1/4th tsp of baking soda just before frying.