Dala Pokodi

Instructions

1. 1

   Prepare the Dal

   • Rinse the chana dal thoroughly under running water 2-3 times.
   • Soak the dal in ample water for at least 4 hours, or up to 5 hours. The dal should be easily breakable with a fingernail.
   • Drain the water completely using a colander. Let the dal sit in the colander for 10-15 minutes to ensure all excess water has been removed. This step is crucial for crispy pokodis.
2. 2

   Grind and Mix the Batter

   • Transfer the drained dal to a grinder or food processor.
   • Pulse a few times to get a coarse, gritty paste. Do not grind it smooth and do not add any water. If absolutely necessary, add 1-2 teaspoons of water to help it grind.
   • Scrape the coarse paste into a large mixing bowl.
   • Add the finely chopped onion, green chilies, grated ginger, chopped curry leaves, coriander leaves, rice flour, turmeric powder, asafoetida, and salt.
   • Mix everything thoroughly with your hands until well combined. The mixture should be thick and hold its shape.
3. 3

   Deep Fry the Pokodis

   • Heat oil in a kadai or deep pan over a medium flame. To test the oil's readiness, drop a tiny speck of batter into it; it should sizzle and rise to the surface immediately.
   • Using your fingers or a spoon, take small, irregular portions of the batter and carefully drop them into the hot oil.
   • Do not overcrowd the pan; fry in batches of 6-8 pokodis at a time to maintain the oil temperature.
   • Fry for about 5-7 minutes, turning them occasionally, until they are a deep golden brown and uniformly crisp.
   • Once done, use a slotted spoon to remove the pokodis from the oil and place them on a plate lined with paper towels to absorb any excess oil.
4. 4

   Serve Hot

   • Serve the Dala Pokodi immediately while they are hot and crispy.
   • They pair wonderfully with green chutney, tomato ketchup, or a hot cup of masala chai.