Bengal gram fritters popular on streets of Karnataka


  • 2 cups split Bengal gram /chana dal
  • Hing a pinch
  • 2 1/2 tablespoons Rice flour
  • Curry leaves
  • Coriander leaves
  • 1 Small bunch Dill leaves; finely chopped (optional)
  • 1 medium sized Onion; finely chopped
  • Salt to taste
  • 1 inch Ginger piece
  • 4 -5 Green chillies
  • 2 -3 tbsp grated Coconut
  • Oil


  1. Soak bengal gram for 3-4 hours. Drain the excess water from the dal and keep aside.
  2. Grind soaked dal along with coconut, chillies, salt and ginger into a very coarse paste with minimum water.
  3. In a large bowl, add chopped (onion, dill leaves, green chillies, Coriander leaves, curry leaves), rice flour, hing and 1 tsp hot oil. Mix well. Adjust taste with salt, spice and chilly powder.
  4. Deep fry discs of the batter on medium high flame till they are crispy and golden brown on all sides.
  5. Serve as snack or as side dish.

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