Crunchy chana dal patties with coconut and sesame seeds (Masala chana dal) from Lord Krishna's Cuisine: The Art of Indian Vegetarian Cooking: More Than 500 Recipes from India's Greatest Culinary Tradition (page 526) by Yamuna Devi

  • coriander leaves
  • coconut
  • Show all ingredients...

  • EYB Comments

    Can substitute arrowroot powder for urad flour, and vegetable oil for ghee. Dal must soak in water 5-6 hours.

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Accompaniments: Savory saffron pilaf (Kesar pulau); Fresh tomato chutney (Taza tamatar chatni); 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 arrowroot powder for urad flour, and vegetable oil for ghee. Dal must soak in water 5-6 hours.

  • Ganga108 on May 30, 2023

    Crunchy indeed! These beautiful, healthy-for-a-fried-item, channa dal patties are simply the best. With a side of coleslaw and an Indian chutney, and an accompanying cuppa tea, we demolished them for a mid afternoon snack. The method of blending the dal in 2 halves works really well, and will use that method for other Indian patties/fritters I make. I made the patties slightly smaller than suggested, and it made 16. They cooked quicker than the recipe.

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