Masoor dal Peyaji
Definetly a notch above the besan ke pakora
Goes very well with dal chawal or fab even in its own
I didn’t fry them but just patted them into a mini uttapam pan
1/2 cup masoor dal rinsed and soaked for 2-3 hours
1 tsp ginger garlic crushed
2 green chillies chopped finely
1/2 tsp red chilli pwd
Salt to taste
1 cup thinly sliced onions
Drain the dal. And grind to a paste use a lilttle water if needed. It should be a thick batter
Add all the rest if the ingredients.
Mix it well squeezing the onions a bit so that the some of the onion juice seeps into the dal.
Heat a mini uttapam pan. Add a drop of
MO in each cavity.
Take about a heaped tbsp of the onion n dal mixture and pat it into the cavity.
Roast them and as they start setting flip
Add a few drops of oil again and press the peyaji down with a spatula and let them cook on a medium to low heat. So that they are cooked through.