Cholar Daler Bora ( Bengal Gram Dumplings)
Cholar Dal (Bengal Gram) 1 Cup
Green Chilli 3 finely chopped
Ginger 1 teaspoon (Julian)
Salt as per taste
Baking soda ½ teaspoon
Cilantro 1 tablespoon finely chopped
Oil for frying
How To Make:
Soak Bengal gram dal for overnight. In a food processor or mixer add Bengal gram dal, salt, chopped chillies, ginger, cilantro, baking soda and little bit of water. Coarsely mix all of them to a thicker consistency.
Cholar Dal (Bengal Gram) 1 Cup
Green Chilli 3 finely chopped
Ginger 1 teaspoon (Julian)
Salt as per taste
Baking soda ½ teaspoon
Cilantro 1 tablespoon finely chopped
Oil for frying
How To Make:
Soak Bengal gram dal for overnight. In a food processor or mixer add Bengal gram dal, salt, chopped chillies, ginger, cilantro, baking soda and little bit of water. Coarsely mix all of them to a thicker consistency.
Heat oil in deep frying pan or kadhai. Use a spoon to release small amount of prepared Bengal gram mix on the hot oil. Mind the temperature of oil. It should not be very hot or less.
Fry the Bengal gram bora/dumpling until it is golden from outside. Remove with slotted spoon and serve hot with chutney. You can eat with hot rice and dal.
Frying some serious daler bora in my small deep frying pan. I am sending this recipe for "My Legume Love Affair - Eighth Helping" hosted by Susan for month of February.
3 comments:
Even with the frying, these look so light and tasty. :)
And those look seriously good! I'm just thinking about lunch now - too bad I didn't soak anything overnight.
Thank you, Sukanya, for this easy, protein-rich fritter recipe. : }
Dragon,
Yes,they are light & fluffy too.
Susan,
Thanks for visiting my blog. You can surely soak the lentils for 2-3hrs and they will be fine. With coarser texture it is more interesting to eat.
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