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Rajasthani Chawla Dal ke Pakode recipe in Hindi/Pakoda Recipe/Dal Bhajia Recipe/Dal Vada Recipe with step by step description, tips and precise video – todays post is about a very specialRajasthani Chawla Dal ke Pakode recipe in Hindi/Pakoda Recipe/Dal Bhajia Recipe/Dal Vada Recipe which can make any season, occasion and festival special. Dal bhajiya or dal pakoda is a favorite Indian street food snack. In Rajasthan we prepare these pakode with Chawla dal / white lobia lentil which gives these pakoda a very different and distinctive flavour. But if you can’t find Chawla dal you can easily replace it with moong dal.
- Chawla dal (white lobia lentil) – 1 cup
- Moong dal (moong lentil) – 1-2 tsp (optional)
- Fennel seeds (saunf) – ½ tsp
- Cumin seeds ( zeera) – ½ tsp
- Coriander seeds (sabut dhania ) – ½ tsp
- Cloves (lavang) – 4-5
- Chili flakes – ½ tsp
- Garlic (lahsun) – 8-10 cloves
- Ginger (adrak) – 1 inch piece (roughly chopped)
- Green chili (hari mirch) – 2-3 (roughly chopped)
- Fresh coriander leaves (hara dhaniya) – ½ cup (roughly chopped)
- Homemade garam masala powder – ½ tsp
- Onions (pyaaz) – ½ cup finely chopped
- Red chili powder – ½ tsp
- Salt – 1 tsp
- Asafetida (hing) – less than ½ tsp
- Oil for frying
- Wash and soak both dals for about 2-3 hours and drain out its excess water and keep aside.
- Dry roast fennel, cumin, and coriander seeds and keep aside.
- In a blender add dry roast spices, cloves, chili flakes, dals, garlic cloves, ginger, green chilies, coriander leaves, garam masala powder, red chili powder, salt and asafetida.
- Grind into coarse paste.
- Try to grind without using any water but in case you find it difficult to grind, add just 1-2 tsp of water, but not more than that.
- Add chopped onions into the dal paste and mix well.
- Heat oil at medium flame.
- Before frying the pakodas, beat the batter for 2-3 minutes to make it light and fluffy.
- Put a small drop into the oil to check the temperature, if the ball comes up immediately and does not change its colour it means the oil is ready for frying.
- Now carefully drop small round portions of the dal batter into the hot oil and fry the pakodas until golden. Keep turning for even colour.
- Take out the fried pakodas from the oil and serve the hot dal ke pakoda with green chutney and tomato ketchup.