Black Gram and Fenugreek Green Fritters

Name: Black Gram and Fenugreek Green Fritters
Total time: 1800 s
Yield: 7-8 servings
Cuisine: Indian
Ingredients: 2 cups Black Gram with skin or Urad Chilka; 1 " grated Ginger; 2 sprigs torn Curry Leaves; 2 bunches chopped Fenugreek Greens or Methi; 2 finely chopped Onions; 3-4 chopped Green Chillies; 1 tsp Salt or to taste; 8-10 crushed Black Peppercorns

ZMA @zesty5

#cookpadindia
#iftaar
#innovative
#ramadanrecipe
An excellent twist to the usual Daal Maash Bhajiye made prominently in Ramadan all over the City. I have used Kaali Daal Maash or Sabut Urad Daal or Urad Chilka as it's commonly known as in a simple yet perfect idea for Iftaar meals along with Fenugreek Greens or Methi.
Delicious and healthy Fritters or Bhajiye as called in Hyderabad, these are made with Black Gram or Urad Daal. Much similar to Punugulu of Andhra in looks but these are not made with Idli or Dosa batter. These are made with Urad Daal batter only along with a few simple ingredients.

Urad Daal is soaked overnight and then ground to a thick batter using as little water as possible and then mixed with chopped Onion, Green Chillies, Ginger, Curry and Coriander Leaves. These are deep fried until golden and crisp and can be served with any Chutney of your choice.

Soft and spongy, melt in mouth textured Bhajiye are a treat to our tastebuds. These are made on any day as a lovely Snack at tea-time or Shaam ki Chai.
Made in Ramadan too for the Iftaar meals and are loved by many for their velvety smooth texture. They just melt in your mouth.

Enjoy Cooking with Zeen!

ZMA @zesty5

Enjoy Cooking with Zeen!

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Ingredients

25-30 minutes

7-8 servings

2 cupsBlack Gram with skin or Urad Chilka
1" grated Ginger
2 sprigstorn Curry Leaves
2 buncheschopped Fenugreek Greens or Methi
2finely chopped Onions
3-4chopped Green Chillies
1 tspSalt or to taste
8-10crushed Black Peppercorns

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Steps

25-30 minutes

1

Wash and rinse the lentils thoroughly with enough water for about 3-4 times and soak in clean drinking water overnight for best results.
2

Next day, grind to a smooth paste using the same water and use only a little of it. Do not use much. The batter should be thick and spongy. The remaining water can be used for cooking rice or in curries or gravies or even for kneading a dough. Don't discard that water. It is highly nutritious. Or can be used in soups as well.
3

Add rest of the ingredients to the batter and set aside until the oil gets heated. Drop small balls of this white fluffy batter in hot oil and deep fry on a medium high to high heat until golden and crisp. Yum! Deep fry by dropping small balls with your hands or a spoon whichever is convenient for you. Fry until done on all the sides.
4

Serve with coconut chutney any other chutney or dip of your choice. Enjoy! It goes well with tomato and ginger chutney too. Enjoy!

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ZMA @zesty5

on April 13, 2023 00:41

Homemaker by choice and a passionate cook by heart. An aspiring cook who actually never knew anything about Cooking until i became a mother myself.With Motherhood came the responsibilities as well and this was the turning point in my life.I started to learn the ABC's of cooking, taking help from my mother and my MIL. And time just flew. I spread my wings higher and higher. With my love for excellence and innovation, i stepped into a world of homecooks with my exposure to Cookpad one fine day on the social media. And there was no looking back since then and i have not only shared recipes here on this wonderful platform but also have made some lovely friends as well. Today iam successful because of my hard work, dedication and loads of good wishes of my family and my kids in particular.