|dal paneer pakoda|
Pakodas or fritters are dreaded for their oil content. Yes, they are deep fried. This is the reason I rarely make pakodas. But thanks to the invention of appe (paniyaram) pan, you can fry just about anything with just a drop of oil. Yes, this is absolutely true.
Appe pan is such a multi-utility vessel that has cut down on the frying time while also reducing the oil needed for frying things. Does't that sound good? Indeed. To me, it is a miraculous pan. When I bought this vessel, I would try something or the other every day so much so that hubby dear got bored of it.
Then I had to lay my appe pan to rest for a few days. Then again began my experimentation spree - I use it even for roasting nuts, such as almonds, garlic cloves, and potatoes for curries. So this time I tried making dal pakoda, unlike the quintessential besan (chickpea flour) fritters.
I must say this is one of the yummiest take on pakoda making - try replacing half of the quantity of besan with a lentil powder.You will find a big difference in the taste! This one is yummier of the two.
Let's come back to the recipe of lentil paneer pakoda inspired by Anurada Dhall from a group.
Red lentils (lal masoor dal) - 1/2 cup
Bengal gram dal /chutney dal-1/4 cup - if you do not have this, replace with equal amount of besan
Rice flour- 2 tsp
Onion -1 chopped
Green chilli/red chilly powder
SALT as per taste
sugar- 1 pinch
Paneer - crumbled for each pakoda
Ginger small piece
|dal pakoda appe pan|
- Soak masur dal for an hour.
- Boil it for one whistle.
- Mix boiled masur, chutney dal, besan, rice flour. Put them in a grinder along with little ginger and green chilly.
- Add salt, sugar, hing, red chilly powder, and haldi and run the grinder again.
- Make idli like batter - should not be too thick nor too runny.
- Crumble paneer and keep aside.
- Place a tawa (skillet) on the stovetop.
- Add a drop of oil in each of the appe pan wells.
- Take a laddle or spoon and drop the batter in each of the wells. Make sure it is only half filled.
- Next add crumbled paneer in each well.
- Again, drop the batter in each well to cover paneer.
- Cover & cook on low to medium flame.
- Do not be in a hurry to flip sides, since the batter is thin and it may spoil the shape of the pakoda.
- Let the batter settle down in the form of a pakoda.
- Then flip sides and fry until done.
- Enjoy this dal paneer pakoda guilt free with chutney of your choice.
- You may want to try cheese cutlets in appe pan, so here's the recipe.