Authentic Dal Patties Recipe – Toor Dal & Chana Dal Snack

Last Updated on 1 month by Neha Deshmukh

Authentic Dal Patties Recipe – Toor Dal & Chana Dal Snack

Hey everyone! Today, I’m sharing a recipe that’s been a family favorite for generations – crispy, flavorful Dal Patties! These aren’t just any snack; they’re a little piece of my childhood, often made during festive seasons or simply as an evening treat with a hot cup of chai. They’re surprisingly easy to make, and the aroma while they’re frying is just heavenly. Let’s get started!

Why You’ll Love This Recipe

These Dal Patties are seriously addictive. They’re crunchy on the outside, soft on the inside, and packed with a wonderful savory flavor. Plus, they’re a fantastic way to enjoy the goodness of lentils. They’re perfect for a quick snack, a party appetizer, or even a light meal. Trust me, once you try these, you’ll be making them again and again!

Ingredients

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

• 1.5 cup Toor dal / split pigeon pea (approx. 240g)
• 0.33 cup Chana dal / split chickpeas (approx. 65g)
• 1 cup Red onion, chopped (approx. 150g)
• 1 Serrano pepper, finely chopped (or to taste)
• 2 tablespoon Ginger, grated (approx. 30g)
• 0.25 teaspoon Asafetodia (Hing)
• 4 Red chilies, dried
• 1 teaspoon Salt (approx. 6g)
• 4 cup Peanut oil, for frying (approx. 950ml)

Ingredient Notes

Let’s talk about a few key ingredients to make sure you get the best results!

Toor Dal / Split Pigeon Pea: Regional Variations & Benefits

Toor dal is a staple in Indian kitchens, and for good reason! It’s incredibly nutritious and has a lovely, slightly sweet flavor. You can find it easily in most Indian grocery stores. Different regions have slightly different varieties, but any good quality toor dal will work beautifully here. (Approx. 240g)

Chana Dal / Split Chickpeas: A Protein-Rich Addition

Chana dal adds a wonderful texture and a boost of protein to these patties. It’s also a great source of fiber. Don’t skip this one – it really makes a difference! (Approx. 65g)

Red Chilies: Spice Level & Types

I use dried red chilies for a nice, subtle heat. You can adjust the number depending on your spice preference. Kashmiri chilies will give you a vibrant color with less heat, while spicier varieties like Byadagi will pack more punch.

Asafetodia (Hing): The Digestive Secret

Asafetodia, or hing, is a bit of an unusual ingredient, but it’s a game-changer! It has a pungent smell in its raw form, but it adds a savory, umami flavor to the patties and aids in digestion – especially important when enjoying fried foods. You can find it in powdered form at Indian grocery stores.

Peanut Oil: Traditional Frying Choice & Alternatives

Peanut oil is traditionally used for frying in India because of its high smoke point and neutral flavor. However, if you have a peanut allergy, you can substitute with vegetable oil, sunflower oil, or canola oil.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, soak the toor dal, chana dal, and red chilies separately in water for about 3 hours. This softens them up and makes them easier to grind.
2. Once soaked, drain the dals and chilies really well. Excess water will make the patties soggy.
3. Now, divide the dal mixture into three portions. Grind half of it into a fine paste, another half into a slightly coarse texture, and pulse the remaining portion lightly – you want it to be just broken down, not fully ground.
4. In a large bowl, combine all the ground dal mixtures with the chopped onions, grated ginger, serrano pepper, asafetodia, and salt. Mix everything together really well with your hands.
5. Heat the peanut oil in a deep pan or wok over medium-high heat (around 360°F or 180°C).
6. Take a portion of the dal mixture (about 2.5 inches in diameter) and shape it into a round patty using wet hands or plastic wrap. This prevents the mixture from sticking.
7. Carefully drop 4-5 patties into the hot oil at a time. Don’t overcrowd the pan!
8. Fry for about 8 minutes, flipping halfway through, until they’re golden brown and crispy.
9. Remove the patties with a slotted spoon and drain them on paper towels to remove excess oil.
10. Serve warm and enjoy!

Expert Tips

• Don’t skip the soaking! It’s crucial for getting the right texture.
• Oil temperature is key. If the oil isn’t hot enough, the patties will absorb too much oil and become soggy.
• Wet your hands when shaping the patties to prevent sticking.

Variations

• Vegan Adaptation: This recipe is naturally vegan!
• Gluten-Free Confirmation: These patties are naturally gluten-free.
• Spice Level Adjustment: Reduce or increase the number of red chilies to adjust the spice level to your liking. My friend, Priya, loves to add a pinch of cayenne pepper for an extra kick!
• Festival Adaptations (Diwali, Holi): During Diwali, my family loves to serve these with a variety of chutneys. For Holi, they’re a fun, colorful snack to enjoy with friends and family.

Serving Suggestions

These Dal Patties are fantastic on their own, but they’re even better with a side of:

• Mint-Coriander Chutney
• Tamarind Chutney
• A hot cup of Masala Chai or Coffee

Storage Instructions

Leftover patties can be stored in an airtight container in the refrigerator for up to 3 days. Reheat them in a skillet or oven to restore their crispiness.

FAQs

What is the best way to prevent the patties from breaking while frying?

Make sure the dal mixture is well-combined and not too wet. Also, don’t overcrowd the pan, and maintain a consistent oil temperature.

Can I make these patties ahead of time?

Yes! You can shape the patties and store them in the refrigerator for up to 24 hours before frying.

What can I substitute for peanut oil?

Vegetable oil, sunflower oil, or canola oil are all good substitutes.

What is Asafetodia and where can I find it?

Asafetodia (Hing) is a spice with a pungent smell, used for its digestive properties. You can find it in powdered form at Indian grocery stores.

Can I bake these patties instead of frying them?

While frying gives the best texture, you can bake them at 375°F (190°C) for about 20-25 minutes, flipping halfway through. They won’t be as crispy, but still delicious!