These fritters made from a batter of soaked and fermented lentils are regional to Gujarat, the western part of India where my family originated. We always make them for the Diwali celebration. Fritters are an easy and popular snack not only on the streets of India but made regularly at home for guests on rainy days. I still recall the smell of warm fritters frying as a child, served with a tangy, spicy cilantro chutney.
| Level: | Intermediate |
| Total: | 10 hr 30 min |
| Active: | 30 min |
| Yield: | 4 servings |
Ingredients
- 1/4 cup black Indian chickpeas (chana dal)
- 1/4 cup white lentils (urad dal)
- 1/4 cup white rice (any kind)
- 1/4 cup plant-based yogurt
- 1 tablespoon fresh lemon juice
- 1 cup sorghum flour
- 1/2 cup whole-wheat flour
- 1/4 cup fresh fenugreek leaves, chopped
- 2 tablespoons cilantro, chopped
- 1 teaspoon sugar
- 1 teaspoon ground turmeric
- 1/4 teaspoon baking soda
- 3 Thai bird chiles, minced
- One 1/4-inch piece ginger, peeled and grated
- 1 teaspoon safflower or grapeseed oil, plus more for deep-frying
- Kosher salt
- Cilantro Chutney, recipe follows
- 3 cups chopped cilantro
- 3/4 cup roasted split chickpeas (daliya)
- 1 teaspoon ground cumin
- 1 teaspoon minced peeled fresh ginger
- 1 teaspoon fresh lemon juice
- 1 teaspoon sugar
- 1/2 teaspoon minced Thai bird chiles
- 1/4 cup ice
- Kosher salt
Instructions
- Wash the lentils and rice, then drain. Combine with water in a large bowl, cover, then let soak in an oven that’s off with the light on for 10 to 12 hours. The mixture will begin to ferment in the soaking water.
- Drain and wash the lentils and rice, then drain again. Transfer to a blender and blend to a coarse texture. Pour into a large bowl then stir in the yogurt and lemon juice. Add the sorghum flour, whole-wheat flour, fenugreek, cilantro, sugar, turmeric, baking soda, chiles, ginger, 1 teaspoon oil and 1/4 cup water; season with salt and mix until a wet dough forms. Set aside.
- Heat 4 inches of oil in a large cast-iron pot fitted with a deep-fry thermometer to 350 degrees F. Use a spoon to create small balls of the batter and deep-fry, turning midway through, until golden brown, 3 to 4 minutes. Transfer to a wire rack set inside a baking sheet lined with paper towels.
- Serve with the cilantro chutney.
- Combine the cilantro, chickpeas, cumin, ginger, lemon juice, sugar, chiles, ice and 1/4 cup water in a blender and blend on high speed until smooth. Season with salt then transfer to a serving bowl.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 567 |
| Total Fat | 7 g |
| Saturated Fat | 1 g |
| Carbohydrates | 107 g |
| Dietary Fiber | 14 g |
| Sugar | 11 g |
| Protein | 24 g |
| Cholesterol | 2 mg |
| Sodium | 564 mg |