Chana Dal Puffs Recipe – Coconut Jaggery Sweet Fried Snacks

Last Updated on 2 months by Neha Deshmukh

Chana Dal Puffs Recipe – Coconut Jaggery Sweet Fried Snacks

Introduction

Oh, these Chana Dal Puffs! They’re a little bit of sunshine in every bite, honestly. I remember making these for the first time during Diwali, and the whole house smelled incredible. They’re a delightful mix of sweet, crunchy, and utterly addictive – the kind of snack that disappears way too quickly! This recipe is a family favorite, and I’m so excited to share it with you. They’re perfect for festivals, tea time, or just when you need a little something sweet.

Why You’ll Love This Recipe

These aren’t your average puffs. The soft, sweet chana dal filling, combined with the crispy outer shell, is a texture dream. Plus, the aroma of cardamom and jaggery is just heavenly. They’re surprisingly easy to make, even if you’re new to Indian sweets. And honestly, who doesn’t love a good fried treat now and then?

Ingredients

Here’s what you’ll need to whip up a batch of these delicious puffs:

• ½ cup Chana dal (Kadalai paruppu) – about 100g
• ¾ cup Grated jaggery – about 150g
• ½ cup Grated coconut – about 50g
• ½ tsp Cardamom powder
• 1 cup All-purpose flour (Maida) – about 120g
• 1 tbsp Besan flour – about 15g
• 1 tbsp Rice flour – about 15g
• A pinch of Salt
• A pinch of Cooking soda
• Oil – as needed for deep frying

Ingredient Notes

Let’s talk ingredients! Getting these right will make all the difference.

Chana Dal (Kadalai Paruppu) – Type and Quality

Using good quality chana dal is key. Look for lentils that are bright yellow and split evenly. Avoid any that look dull or have a lot of stones mixed in. You can find chana dal at any Indian grocery store, or online.

Jaggery – Regional Variations and Substitutes

Jaggery is unrefined cane sugar, and it gives these puffs a beautiful, caramel-like flavor. There are different types – some are darker and more molasses-y, others are lighter. I prefer a medium-dark jaggery for this recipe. If you can’t find jaggery, you can substitute with packed brown sugar, but the flavor won’t be quite the same.

Grated Coconut – Fresh vs. Dried

Freshly grated coconut is always best, if you can get it! It adds a lovely freshness. But if you’re short on time, unsweetened desiccated coconut works perfectly well. Just make sure it’s finely grated.

Cardamom Powder – Freshly Ground vs. Store-Bought

Freshly ground cardamom is incredibly fragrant. If you have cardamom pods, lightly toast them in a dry pan and then grind them yourself. Store-bought cardamom powder is fine too, just make sure it’s relatively fresh.

Flour Blend – The Role of Maida, Besan, and Rice Flour

The combination of maida, besan, and rice flour creates a wonderfully crispy coating. Maida provides structure, besan adds a nutty flavor, and rice flour helps with the crispness. Don’t skip any of them!

Oil – Best Oils for Deep Frying

For deep frying, you want an oil with a high smoke point. Sunflower oil, vegetable oil, or peanut oil are all good choices.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s cook the chana dal. Add the chana dal and 1 tsp of oil to your pressure cooker with about 2 cups of water. Pressure cook on low flame for 2-3 whistles. Once cooled, mash the dal really well – you want it smooth! Set aside.
2. Now, for the sweet filling. In a pan, combine the mashed dal, grated jaggery, grated coconut, and cardamom powder. Cook over medium heat, stirring constantly, until the mixture thickens and starts to leave the sides of the pan. This takes about 5-7 minutes.
3. Let the filling cool completely. Once cool, shape it into lemon-sized balls.
4. Time for the batter! In a bowl, whisk together the maida, besan, rice flour, salt, and cooking soda. Gradually add water, mixing until you get a batter that’s similar in consistency to a bajji batter – not too thick, not too thin.
5. Heat the oil in a deep frying pan over medium heat. Dip each chana dal ball into the batter, making sure it’s fully coated.
6. Carefully drop the coated balls into the hot oil, a few at a time. Fry until they’re golden brown and crispy, turning occasionally.
7. Remove the puffs with a slotted spoon and drain on paper towels. Let them cool completely before storing.

Expert Tips

A few little secrets to help you nail this recipe:

Achieving the Perfect Batter Consistency

The batter is key! It should coat the balls nicely without being too thick or too runny. Add water a little at a time until you get the right consistency.

Ensuring the Stuffing Doesn’t Crack During Frying

Make sure the filling is completely cool before shaping the balls. This helps prevent cracking.

Temperature Control for Golden Brown Puffs

Keep the oil at a medium heat. If it’s too hot, the puffs will brown too quickly on the outside and remain uncooked inside. If it’s too cold, they’ll absorb too much oil.

Preventing Oil Absorption

Don’t overcrowd the pan. Fry the puffs in batches to maintain the oil temperature.

Variations

Want to get creative? Here are a few ideas:

Vegan Chana Dal Puffs

Substitute the jaggery with vegan brown sugar or coconut sugar.

Gluten-Free Chana Dal Puffs

Replace the maida with a gluten-free all-purpose flour blend.

Spice Level Adjustment – Adding a Hint of Chili

My friend, Priya, loves to add a tiny pinch of chili powder to the filling for a little kick!

Festival Adaptations – Making Puffs for Diwali or Holi

During Diwali, I like to make these in smaller, bite-sized portions. For Holi, a sprinkle of edible color on the puffs adds a festive touch.

Serving Suggestions

These puffs are delicious on their own with a cup of chai. They also pair well with a scoop of vanilla ice cream for a decadent dessert.

Storage Instructions

Store the cooled puffs in an airtight container at room temperature for up to 3-4 days.

FAQs

Got questions? I’ve got answers!

What is the best way to grate jaggery?

Jaggery can be quite hard! You can use a box grater, but it can be tough. Soaking it in warm water for a few minutes can help soften it.

Can I make the stuffing ahead of time?

Yes, absolutely! You can make the stuffing a day or two in advance and store it in the refrigerator.

What can I substitute for maida in this recipe?

While maida gives a specific texture, you can try using a gluten-free all-purpose flour blend as mentioned in the variations.

How do I know when the oil is hot enough for frying?

Drop a tiny piece of batter into the oil. If it sizzles and floats to the surface, the oil is ready.

How long do these puffs stay fresh?

They’re best enjoyed within 3-4 days, but they might not last that long!

Can I bake these instead of frying?

While frying gives the best texture, you could try baking them at 180°C (350°F) for about 20-25 minutes, flipping halfway through. They won’t be as crispy, though.