Soaked red lentils made into crunchy fritters is delicious just on its own or with the tamarind sauce. You can fry the pakoras instead of using the ebelskiver or appam pan. Using the appam pan is definitely healthier as very little oil is needed without compromising the taste. Any leftovers make great veggie wraps with some salad greens or smash them as a sandwich filling. The choice is yours @sarchakra
PREP TIME: 15 mins plus soaking
COOK TIME: 20 mins
YIELDS: Makes about 26 balls
- Red lentils (masoor dal) 1 cup
- Red chili powder 2 tbsp
- Whole green chilies
- Onion 1, small, finely chopped
- Turmeric 2 tsp
- Sugar 1 tsp
- Cumin seeds 2 tsp, coarsely crushed
- Ginger 2 tbsp, finely grated
- Rice flour 2 tbsp
- Coriander leaf (dhania) 3 tbsp, finely chopped
- Rinse and soak masoor dal overnight in water. The water level should be about 1 inch over the dal.
- Rinse again and discard water. In a blender blend to a coarse paste- soaked dal, salt, 1 tsp cumin and 1 tbsp red chili powder. Put in a bowl.
- Add to it the rest of the red chili powder, grated ginger, sugar, 1 tsp cumin seeds, finely chopped onion and chopped coriander. Mix everything together.
- Heat the appam pan. Put 1 tsp of oil in the center of each slot. Make small balls out of the mixture and put in the slots. Turn halfway through to make sure all sides are fried golden. Drain on kitchen towels. Repeat for the rest of the batter.
- Serve with some tamarind sauce sprinkled with crushed cumin and red chili powder.