Dalvada Lentil Fritters

Dalvada Lentil Fritters

Dalvada Lentil Fritters, a specialty of Ahmedabad, Gujarat, is a highly nutritious, quick and easy snack that can be easily had in a place of a meal! You will find lots of people feasting on this as they are so delicious. I had been exposed to this delicacy during my childhood days,  eating the then famous dalwadas  at Natraj Cinema  during my college days at HL College. The snack is served with fried green chillies as accompaniment and is a popular street food of Gujarat, like the Vada Pav in Maharashtra.

This snack was made popular by the street vendors and made more famous by one vendor, Shri Ambika Dalvada. In one of the interviews with the owner, it turns out he is originally from Rajasthan, and  it is no wonder that a successful dish based on lentils would be coming from Rajasthani. As Rajasthan is known for Dal Bati, Moong Chilla etc. These Dalvada will also be appreciated by people who like Pesarattu, as it contains the same Split Green Gram Lentils as in the Moong Chilla or Pesarattu.

The addition of blackeyed peas (Chora Dal or Lobia Dal) gives it the extra crunch in the Dalwada. Split green lentil is already very high in protein and assists in lowering glycemic index. Black eyed peas or chora/lobia dal is  very high in phosphorous and magnesium along with high folate content. So together this is a great combination. The added spice of green chillies, ginger, garlic mix gives it a great flavoring.

What is interesting to know is that in southern food in USA, cowpeas(blackened peas) are known to bring good luck and so southerners insist on having them on the first day of the year, to bring them good luck. So why not have some luck coming your way on the upcoming Super Bowl weekend?!!

Hope your team wins as you munch on the Dalvada Lentil  Fritters, while watching the Super Bowl and also debating on which one was the most creative commercial of all! Have a great Super Bowl weekend!

Print Recipe
Dalvada Blackeyed Peas Fritters
Nutritious snack with split green mung lentils with skin and black eyed peas(chora/lobia)
Dalvada Lentil Fritters
Course Appetizers
Cuisine Indian
Prep Time 10 minutes
Cook Time 15 minutes
Passive Time 3 hours
Servings
pieces
Ingredients
Course Appetizers
Cuisine Indian
Prep Time 10 minutes
Cook Time 15 minutes
Passive Time 3 hours
Servings
pieces
Ingredients
Dalvada Lentil Fritters
Instructions
  1. Mix the lentils and wash them thrice. Soak them in 5 cups of water for at least 3 hours
  2. Make a paste of chillies, ginger, garlic by crushing them in a mortar pestle.
  3. Keep very little water in the lentils and grind the lentils coarsely. Add the ginger paste to it and grind further. Add fresh coriander to the blended lentils.
  4. Add salt for taste, and add some water if needed to arrive at a dropping consistency.
  5. Heat the oil to smoking point and lower the flame to medium low
  6. Drop the dalwada fritters using your fingers or an ice cream scoop. The finger method works better tor me.
  7. Fry on a medium low flame till golden in color on both sides, rotating as needed.
  8. Sprinkle some chat masala and black salt powder on top and serve hot with green chutney.
    Dalvada Lentil Fritters
Recipe Notes

Tips

Grinding consistency is important to crunchiness and so is the water level in the mix.  If the mix is too watery, it will not drop well.Starting with less water will always be easy as we can add more with required.

More commonly people now use, only yellow split moong dal, so you can try that recipe too. But the dal with the skin is more fibrous and nutritious than the yellow moong dal

Instinct Factor

It will have more flavor if green chillies are chopped and added to the mix along with coriander leaves. Since I was having kids as guests too, I decided to make a paste of it. Addition of Chat masala and Sanchal or black salt powder was purely instinct driven!

Feel Factor

Enjoying the delicacy from my distant past,!  Memories unfolded as I recalled all the carefree days of my college time.Truly a nutritious snack that I plan to make more, as the weather is still cold enough to enjoy warm snacks with a cup of tea and munching a handful while entertaining guests and having easy conversations. I would like to extend my gratitude to another friend at whose place I discovered the addition of blackeyed peas to dalwada, while enjoying Hindi Kavita and discussing literature with like minded folks! The best part of the Dalvada Lentil Fritters was the crunch in it, that promised to remain so even after they were cold.

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Broccoli Cheese Paratha

Print Recipe
Broccoli Cheese Paratha
The first time I was introduced to a good broccoli dish was at Blimpie's Sandwiches with a delicious Broccoli and Cheese soup. I found the creamy texture of cheese and lots of broccoli with lots of black pepper very appetizing. So, I decided to try this combination in a day to day recipe by experimenting with it as a stuffing in a Paratha or Bread. I am glad that this idea delivered results because everyone's eyes lights up in my house when this is on the menu. It's quick, easy, colorful and healthy meal. It has a bit of western flavor and bit of Indian flavor with good amount of green chilies, and optional onion and garlic, which makes it appealing to all!
Course Entree
Cuisine Indian
Prep Time 15 minutes
Cook Time 20 minutes
Servings
people
Ingredients
Course Entree
Cuisine Indian
Prep Time 15 minutes
Cook Time 20 minutes
Servings
people
Ingredients
Instructions
  1. Heat about 1/2 cup oil in a broad pan. Add chopped garlic and saute for 2 min. Add chopped onions, and green chillies and saute for 6 minutes on medium flame. Add broccoli including the thick stem part finely diced, salt and and stir. Add 3 cups of water and cook on medium high for about 15 min. Add cheese slices and stir for another 5 min. Add fresh black pepper and stir for 2-3 min. Let it cool.
  2. Making of Dough In a broad pan/dish, mix flour and 1/2 tsp salt. Add utp 3/4 cups water at intervals to the flour and knead to a soft but firm dough. Refrigerate the dough for 30 minutes at least, ideally for 60 minutes.
  3. Rolling the Paratha Divide the dough into 10 equal parts and shape into round balls. On a flat surface, using a rolling pin and dusting flour, roll a ball into 4 inch circle. Place 1/3rd cup of broccoli mix into the center. Cover from all sides towards the center and close. Twist a bit and remove the excess from the top. Roll it again to a round circle about 7 inches wide.
  4. Cooking the Broccoli Cheese Paratha Heat a round thin pan or griddle on a medium flame. Lay the paratha top side down on to the griddle. Cook on a medium flame. Flip when orange spots appear. Dot some oil on the top. Cook the back side of Paratha in the same manner.
  5. Serve hot Broccoli Cheese Paratha with pickle, yogurt or http://cookingbyinstinct.com/pomegranate-yogurt-dip
Recipe Notes

Tips:
Remove any yellow portion of broccoli, and make a point to use the thick stems which are loaded with iron, in this recipe.
If the dough is well kneaded, it will not stick while rolling the broccoli cheese paratha. Even if some chunks come in the way, it will be possible to roll, over it in such cases.

Jain Variation: Replace the onion garlic with 1/2 tsp of aamchur powder.

Instinct Factor:
Rolling to a round shape will come by practice, with the ability to apply even pressure all around.

Feel Factor:
Broccoli and Cheese, now loaded with nice dose of spicy chillies for everyday healthy meal at home.