Crunchy urad dal patties with black pepper (Urad dal bada) from Lord Krishna's Cuisine: The Art of Indian Vegetarian Cooking: More Than 500 Recipes from India's Greatest Culinary Tradition (page 522) by Yamuna Devi

  • urad dal
  • ghee
  • Show all ingredients...

  • EYB Comments

    Can substitute vegetable oil for ghee, and paprika for ground cayenne pepper. Dal must soak in water 4-6 hours.

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Creamy almond sauce with horseradish (Badaam malai sas)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute vegetable oil for ghee, and paprika for ground cayenne pepper. Dal must soak in water 4-6 hours.

  • Ganga108 on January 07, 2025

    Most excellent! And they live up to their name - very crunchy on the outside, softer in the middle. Perfect for dunking into sauce, sambal or Indian chutney. A favourite. Addictive.

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