Anytime is bhajia timeDuring my visit to Dubai, I was fortunate enough to meet up with two fellow bloggers, Rafeeda, blogger at The Big Sweet Tooth and Huma of Gheza e Shiriin whom I have known through blogging for a couple of years now. I was super excited as I was meeting fellow bloggers for the first time. These two ladies are so friendly and we chatted away till eventually I had to leave as my family was waiting for me. Wish we could have had more time together. When we met, it didn't even feel as though I was meeting them for the first time. It felt like I've known them for years. I can never forget that when I was new to the blogging world, Huma was the first one to invite me to be a guest on her blog. I was on the top of the world and so thrilled. Rafeeda has always been there to answer questions about blogging and suggestions in groups that we are a part of without hesitation. Hoping that this meeting will develop into a strong friendship. As I keep on mentioning, now and again, blogging is what penpal concept was a few years ago. Talking about penpals, I first came across Jolly Makkar's posts in a group that we both are members of. Through her I got to join Foodie Monday- Bloghop group. I've made new friends who live in India, UK, US, Qatar through this group. One is also my distant relative. What a small world. Though our ages are different, we learn and share a lot, not just about blogging but about life in general.
Coming to today's recipe,bhajias(vadas, bhajji) are famous in most Indian households world over. You really don't need an excuse to indulge in this popular snack. It rained a bit, ok it drizzled a bit and my mind was made up to make some bhajias for my next #FoodieMonday #bloghop theme No. 38#DalDelights. By the time I got the bhajias ready, the rain had disappeared and the sun was out. However, hubby and I still enjoyed some fried food after a long time. The last fried snack I had made was a few weeks ago. Panchmel, panchratna or panchkuti means a mixture of five lentils. These bhajias or vadas turned out crispy from outside and soft inside. Thoroughly enjoyed them with a coconut mango chutney. I made both versions, the fried and also in an appe pan (paniyaram pan, ebelskiver pan). The fried ones obviously turned out nice and golden all over which was not the case in the ones made in the pan. However, next time keeping health factor in mind I will make them in the appe pan. Though they did not become golden all over, the outer part was still very crunchy.What are lentils? Lentils are edible pulses.They usually grow in a pod, varying in number from 1 to 12 seeds. Lentils are much smaller than beans.In India the term lentils is used for dals. Dals are usually split beans like split chickpea (chana dal), split pigeon pea(toor dal), split green grams(moong dal), split black beans (urad dal), split puy lentils(masoor dal), split cowpeas (chora dal) etc.
Check out the recipe.
|made in an appe pan|
PANCHMEL BHAJIAS/VADAS (MIXED DAL VADAS)
Makes about 30
¼ cup split chickpea (chana dal)
¼ cup split green gram (moong dal)
¼ cup split black gram (urad dal)
¼ cup split puy lentils (masoor dal)
¼ cup split pigeon pea (tuvar, toor dal)
1 large onion chopped
2-3 green chillis finely chopped
1" ginger piece
½ cup chopped fresh fenugreek(methi)
½ tsp coarse pepper
2 tbsp water
1 tsp cumin (jeera)
1½ -1¾ tsp salt
1 tbsp hot oil
a generous pinch of asafoetida (hing)
oil for deep frying
- Wash the lentils(pulses) and soak in warm water for 3-4 hours.
- Drain out the water and put the lentils in a food processor.
- Add onion and ginger and process the mixture to a coarse paste.
- Add chopped chillis, fenugreek, cumin, asafoetida, pepper, salt, oil and water.
- Mix the batter well.
- Heat oil in a wok, karai over medium heat till its hot.
- Take a tablespoon full of the batter and form into a flattish round shape.
- Carefully put it into the hot oil.
- Add 5-6 more. Lower the heat and let the bhajias cook till golden brown.
- Don't forget to flip them over frequently.
- Serve with your favourite chutney.
To make in an appe pan :
- Put the appe pan over medium low heat.
- Add a drop of oil into each of the cavity.
- Form a teaspoon full of the batter into a round shape and put it into the cavity.
- Repeat the above step till all the cavities are filled.
- Cover the appe pan with a lid.
- Let the bhajias cook for 3-4 minutes.
- Flip them over. Add another drop of oil in each cavity and let the bhajias cook till they become light brown in colour.
- Serve immediately.
¼ cup fresh grated coconut
¼ cup fresh chopped coriander
¼ cup grated raw mango
½ cup water
¼ tsp salt
1-2 green chillis
½ tsp ginger paste
- Put the chutney ingredients into a blender jug.
- Process into a coarse paste.Add a little more water if required.
- Remove the chutney from the blender jug into a bowl.
- Serve with hot bhajias.
- If the batter is too dry, add a bit more water. Don't add too much as you will not be able to shape the vadas.
- Add coriander, chopped curry leaves or spinach instead of fresh fenugreek.
- After frying each batch of vadas, increase the heat to medium. Lower it once you have added the vadas to the oil.
- Its important to fry them over low heat otherwise the inside may remain raw.
- I used the left over vadas to stuff in a pita bread along with some salad and hummus.
You may want to check out the following recipes where I have used a paniyaram or appe pan
|paneer lauki kofta curry|
|vitumbua (rice pancake balls)|
Sending this recipe to the following events :
Herbs, Spices and Tradition
The Well Seasoned Cook
Herbs, Spices and Tradition
The Well Seasoned Cook