These Bengal Gram Fritters are popular all over South India and are known by various names depending on the region where they come from. One can make them with or without onions, but adding finely chopped onions adds to the taste.
- 250 gms Chana dal/ Split Bengal Gram
- 1 fistful rice flour
- 10 green chillies
- 2 inch piece ginger
- 2 large onions chopped fine
- 4 sprig curry leaves chopped
- Coriander leaves chopped
Wash and soak the chana dal for four hours. Drain the water and spread it on a piece of cloth for an hour to dry slightly. Grind in small batches in the blender to a coarse mixture. (DO NOT grind it to a smooth paste)
Crush the green chillies and ginger in the blender to a coarse paste.
Add the crushed green chilly, ginger, chopped onions, coriander and curry leaves, salt, ground chana dal and the rice flour and make balls. Flatten them slightly. Heat oil in a pan. Deep fry four to five at a time and serve hot.
It is just by accident that I found that drying the chana dal for an hour or so makes the fritters really crisp as the chana dal does not become a paste and can be ground coarsely.
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