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 

Mustard Oil. 
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. 

Serve hot with dal Chawal and Posto Baata. 
Fry or roast as you like. They are delicious both ways 


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s