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Loading...These golden, crunchy lentil fritters are a beloved Sri Lankan street snack enjoyed with afternoon tea. Made from soaked chana dal blended with curry leaves and warming spices, they feature a classic hole in the center that helps them cook evenly and develop a crisp shell. Serve hot alongside coconut sambol or mint chutney for an authentic island-style bite.
Prep Time20 mins
Cook Time25 mins
Total Time45 mins
Servings4
Yield12 fritters (4 servings)
Nutrition Facts
Per serving (estimated)
- 320 kcalCalories
- 16 gFat
- 2 gSaturated Fat
- 38 gCarbs
- 9 gFiber
- 3 gSugar
- 12 gProtein
- 480 mgSodium
- 650 mgPotassium
- 80 mgCalcium
- 3.5 mgIron
- 8 mgVitamin C
- 35 mcgVitamin A
Ingredients
For the batter
- 1.5 cups chana dal (split chickpeas), soaked 2 hours
- 0.5 cup urad dal, soaked 2 hours
- 1 medium red onion, finely chopped
- 2 green chilies, finely chopped
- 1 tbsp fresh ginger, grated
- 2 tbsp fresh curry leaves, chopped
- 1 tsp cumin seeds
- 1 tsp fennel seeds
- 0.5 tsp freshly cracked black pepper
For frying and seasoning
- 1 tsp sea salt, or to taste
- Vegetable oil, for deep frying
Directions
- Drain the soaked chana dal and urad dal thoroughly in a colander, shaking off excess water, then pat dry with a clean kitchen towel.
- Transfer the lentils to a food processor and pulse to a coarse, sandy texture, adding only 1-2 tablespoons of cold water as needed; the mixture should hold together when squeezed but remain slightly grainy.
- Turn the batter into a large bowl and fold in the onion, green chilies, ginger, curry leaves, cumin, fennel, black pepper, and salt until evenly distributed.
- Wet your palms with water and shape tablespoons of batter into flat rounds about 2 inches wide with a 0.5-inch hole poked through the center using your thumb, placing each shaped fritter on a damp plate as you work.
- Pour oil into a heavy-bottomed pan to a depth of 1.5 inches and heat to 350°F (175°C); a small piece of batter should rise and sizzle immediately when dropped in.
- Carefully lower 4-5 fritters into the hot oil and fry without crowding the pan, spooning hot oil over the tops for even cooking, until deep golden brown, about 3-4 minutes per side.
- Lift the fritters out with a slotted spoon and drain on a wire rack or paper towels to stay crisp; repeat with remaining batter, keeping finished fritters warm in a low oven.
- Season lightly with extra salt while hot and serve immediately with coconut sambol, mint chutney, or a squeeze of lime.
Cook’s Notes
- Do not over-grind the dal; a coarse, slightly sandy texture is the secret to a shatteringly crisp exterior and tender interior.
- Always wet your hands and the spoon before shaping to keep the sticky batter from clinging and tearing the surface of the fritter.
- Maintain oil temperature between 340-360°F; too cool makes greasy fritters, too hot burns the outside before the center cooks.
- Fresh curry leaves are essential for authentic Sri Lankan flavor, so substitute only with dried if absolutely necessary and use half the quantity.
- For best texture, eat the fritters within 30 minutes of frying, as they lose their signature crunch once stored.
