Crispy lentil dumplings

Prep time; 15 mins
Soaking time; 2 hours
Cooking time; 15 mins
Total time; 30 mins + soaking time


1 cup yellow lentils (Chana Dal)
1 onion
1 red chilli
¼ cup cilantro
½ teaspoon chilli pepper flakes
1 teaspoon baking powder
Salt to taste
Oil for Deep Frying


Wash and soak lentils in water for about 2 hours

Dice onion and chili; finely chop cilantro leaves, put aside

Drain and place lentils into a blender or food processor with a splash of water. Blend until smooth. Add onion, chili and cilantro; process/ blend for another 20 -30 seconds

Place mixture into a mixing bowl, add baking powder, salt and chili pepper flakes, mix well.

In a frying pan over medium heat, bring oil to boil. Drop about 1 tablespoon of batter per dumpling into the boiled oil

Deep fry until golden brown and crispy

Remove from oil, transfer to a plate lined with paper towels for the excess oil to absorb

Serve hot


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