Lentil Bhajias (Vati Dall na bhajia) – Dall Fritters

Chalo garam garam bhajia……enjoy these hot hot bhajias
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Lentil Bhajia or Vati Dal na Bhajia are a kind of fritters made from ground lentils and spices. These Lentil Bhajia or Vati Dal na Bhajia are a popular street food in India where these are deep fried and served hot on the roadside with a sweet and sour type of tangy chutney made from tamarind. In the past, I have made vati dall na bhajia where I have kept the dall very coarse by grinding it in a food processor rather than a blender.  This time I blended the mixture very fine and didn’t add onions which gave the bhajias an exceptionally smooth taste.

Ingredients to make about 20-25 bhajias :

  • 2 cups of Chickpea Dall (Chana dall)
  • 1/2 cup of dry potato mash powder
  • 3-4 green chillies blended finely (as per taste)
  • small piece of ginger (I used one teaspoon of blended ginger)
  • 1 teaspoon salt
  • 1/2 teaspoon of turmeric powder
  • 2 pinches of soda bicarbonate
  • 1 teaspoon ajwain ((also known as carom seeds)
  • 2 teaspoons of whole coriander
  • 1 tablespoon of sesame seeds
  • small bunch of fresh coriander
  • Oil for frying (I used sunflower oil)

Method:

1. Clean, wash and soak the chana dall in plenty of cold water overnight.

2. On the next day – drain the dall in a colander and wash it again in lots of cold water.

3. Grind the dall to a coarse mixture in a blender by adding a teaspoon of salt and ¼ cup water.

4. Transfer the blended mixture to a mixing bowl and add the finely blended green chillies and ginger to the mixture. Add the turmeric, ajwain, whole coriander, sesame seeds, chopped fresh coriander to the mixture.

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5. Mix all the ingredients and if at this stage you find that the mixture is a bit runny, you can add the potato mash/powder to bind the mixture. The potato mash also helps to soak up the moisture.

6. Heat the oil in a wok. To test the right temperature of the oil, drop half a teaspoon of the mixture in the oil. If it cooks and rises quickly to the top, your oil is ready to fry the bhajias.

7. Once the oil is hot, take small amounts on a tablespoon and using a second tablespoon drop the mixture gently into the oil and deep fry them until they are golden brown . Lower the heat slightly and keep cooking the bhajias, turning them often during the frying so that they cook well and you don’t get an uncooked centre. The Lentil Bhajia (Vati Dal na Bhajia) will expand slightly.

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8. Drain the Lentil Bhajias on a kitchen paper and serve with chutney and a hot cup of masala chai.

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  • Looks delicious, as always, Mina 🙂

    • MinaJoshi5409

      Thank you Jessica

  • Sonal Gupta

    Loved the chana dal bhajias. Have never made them. Will try soon :).

  • Hi Mina – talk about perfect timing. We were just talking about all the additives to meat and I suggested we spend the money to buy non-GMO meats and have two meatless nights a week to balance the food budget. I am definitely going to come back to your site to try some of your recipes for our meatless nights. The lentil bhajias look wonderful.
    Lenie

    • MinaJoshi5409

      Lenie – Do take a look at my blog. I have some very healthy and easy to make recipes.

      • Hi Mina – here I am to take a second look – you’re absolutely right – I’m bookmarking your site.
        Lenie

  • Paul Graham

    Hi Mina. Great Bhajias recipe. When I am in the city it is convenient to go out and buy, hot and fresh but when I am in the country there is no access so I will give this a try !

  • I’m a vegetarian and this recipe both looks and sounds delicious. I am a big fan of Indian food.

    • MinaJoshi5409

      Michele – I hope you will look at the other vegetarian recipes on my blog

  • Donna Janke

    The bhajias look delicious. I will have to try this recipe.

  • Tim

    I am not much of a cook, even though this past weekend I made a mean curry (if I say so myself), but as I have all the ingredients I will give it a go.

  • Beth – http://EncoreWomen.com

    I love Indian food and the bhajias look very appealing!

  • Jacqueline Gum

    This looks so amazing that it made my mouth water! I love that you are bringing Indian food to a tribe of folks who have no idea how delicious it is!

  • Meredith Wouters

    These look wonderful. Have you heard of Hush Puppies? It’s an American southern food that this reminds me of, except this looks spicier and much more exotic! For the potato mash, could I use potato flakes, like boxed instant mash potatoes?

    • MinaJoshi5409

      You can use potato flakes too.

  • Carl Hedinger

    Man, I wish I was in a place where I could get these spices easily. This dish would happen everyday. Unfortunately, small-town Korea has its limits but this recipe will be shared for those who might have access. Thanks!

    • MinaJoshi5409

      Carl – you can always buy the spices online.

  • Monsoon is in its full swing here in Assam and nothing can beat the combination of Bhajis and hot tea on a rainy day…yummy!!:)

    • MinaJoshi5409

      Tuhin – All the Indian serials talk about making bhajias during the rainy season. But sounds like it is true that Indians always make bhajias in the rainy season!! I love making them on a Friday evening when my weekend starts.

  • Oh my goodness, these look amazing. They’ve made me very hungry. I have been a fan of Indian food for a long time. It’s good to see some of these dishes showcased. Keep up the great work.

  • MinaJoshi5409

    Thanks for stopping by. Yes I do make my own chutney and there are several recipes on my blog . I have a recipe for making the tea masala too .
    Sent from Mina’s iPhone

  • This is my first visit and not only to the Bhajias look fabulous, the step-by-step preparation guide makes this dish – for a relative novice like me – far more achievable than I would have expected. Thanks Mina.

  • Hmmmmmmm looks so yummy! I’ve never cooked Indian food by myself before cause I’m a disaster with spicy food 🙂

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