Recipe courtesy of Sanjeev Chandra and Smita Chandra
Yield:
Serves 3 to 4 as an appetizer
Level:
None

Ingredients

Directions

Soak the dal in enough water to cover for at least 2 hours. Drain and set aside. In a food processor, mince the garlic, ginger, and chili. Add the drained dal and mince again, adding 1/4 cup of water to achieve a fairly smooth paste. Take care not to add too much water--it will make the dumplings difficult to shape.

Transfer the mixture to a large mixing bowl. Add the onions, dill, curry leaves, salt, and pepper. Mix well. Warm oil for deep-frying in a wok or deep fryer set over medium-high heat. With your fingers, make rounded walnut-size balls of the dal mixture and drop them gently into the hot oil, spooning some over the dumplings to seal them. When the underside has browned lightly, gently turn them to cook on the other side. Cook for a few minutes until lightly golden all over. Drain on paper towels and serve hot.

Trending Videos 6 Videos

Get the recipe

Grilled Sheet Pan Paella 00:48

A grill and a sheet pan are all you need to whip up paella for a crowd.

Similar Topics:

Browse Reviews By Keyword

          On TV

          Get Cooking

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.