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Crispy, savory fritters from Odisha made with coarsely ground chana dal, onions, and spices. This is a perfect crunchy snack for rainy days, best enjoyed hot with a cup of tea or coffee.
Prepare the Dal
Grind and Mix the Batter
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Crispy, savory fritters from Odisha made with coarsely ground chana dal, onions, and spices. This is a perfect crunchy snack for rainy days, best enjoyed hot with a cup of tea or coffee.
This odia recipe takes 35 minutes to prepare and yields 4 servings. At 348.89 calories per serving with 11.77g of protein, it's a beginner-friendly recipe perfect for snack or appetizer.
Deep Fry the Pokodis
Serve Hot
Add 1/4 cup of finely chopped spinach (palak) or dill leaves (suva) to the batter for added flavor and nutrition.
Incorporate 1/2 teaspoon of crushed fennel seeds (saunf) and 1/2 teaspoon of crushed coriander seeds (dhania) for a more aromatic pokodi.
For a lower-oil version, shape the batter into small patties and cook them in an appe (paniyaram) pan with a few drops of oil in each cavity until golden and crisp.
Chana dal is an excellent source of vegetarian protein, which is essential for muscle repair, growth, and overall body function.
The high fiber content from the dal aids in digestion, promotes a feeling of fullness, and helps in maintaining stable blood sugar levels.
Lentils like chana dal are a good source of complex carbohydrates and iron, which help in providing sustained energy and preventing fatigue.
This usually happens for three reasons: 1) The dal was ground too finely, creating a smooth paste instead of a coarse one. 2) There was too much moisture in the batter, either from not draining the dal properly or adding too much water while grinding. 3) The oil temperature was too low, causing the pokodis to absorb oil instead of crisping up.
While chana dal is traditional for its unique texture and nutty flavor, you can experiment with masoor dal (red lentils) or a mix of dals. The taste and texture will be different, but still delicious.
Store them in an airtight container in the refrigerator for up to 2 days. To regain their crispiness, reheat them in an air fryer at 180°C (350°F) for 3-4 minutes or bake them in an oven. Avoid using a microwave as it will make them soft.
The base ingredient, chana dal, is very healthy as it's rich in protein and fiber. However, since the pokodis are deep-fried, they are high in calories and fat. They are best enjoyed in moderation as a special treat rather than a daily snack.
One serving of approximately 5 pieces contains around 250-300 calories. The exact number can vary based on the size of the pokodis and the amount of oil absorbed during frying.
It's best to fry the pokodis immediately after mixing the batter. If you add salt and onions in advance, they will release water and make the batter thin and runny. You can, however, soak and grind the dal ahead of time and store the paste in the fridge for up to 24 hours. Mix in the other ingredients just before frying.