Split Bengal gram Fritters
This recipe is one of my utter favourites. It’s earthy, spicy, crispy and absolutely delicious. It’s one of my mom’s dishes that I have learned and would always relish it throughout my life 🙂. Chana dal fritters are super easy to make and are perfect during rainy season accompanied by hot tea/coffee.
- Chana dal (soaked overnight)- 200gms
- Onions (chopped)- 2 medium sized
- Green chillies (2-4)- according to taste
- Ginger (grated)- 1 ts
- Salt- according to taste
- Oil to deep fry
- Baking soda- ¼ tsp
To make this first of all we will need to soak chana dal overnight. Rinse with cold water. Now blend the soaked dal to a thick and coarse paste-like consistency. Separately blend chillies and ginger. Now in a large bowl combine chana dal paste, ginger and chilli paste, chopped onions, salt and baking soda. Heat the oil in pan followed by frying the fritters until golden brown.
Trust me, the small amount of baking soda makes a lot of difference in increasing the crispiness of the fritters. But do not overdo it, as it will end up in a soaking lot of oil during frying. Serve hot with coriander chutney/ tomato sauce.
Bon appétit! 🙂