Beya Kya (Split Pea Fritters)

About Beya Kya (Split Pea Fritters)

Ingredients

• Gram flour (besan) 1 cup
• Boiled dried peas 1 cup
• Onion, finely chopped 1 cup
• Fresh red chillies, finely chopped 2
• Salt to taste
• Turmeric powder ¼ tsp
• Lemon, cut into wedges 1 for garnishing
• Oil for deep-frying

How to Make Beya Kya (Split Pea Fritters) (Stepwise Photos)

Method

1. Take the peas in a bowl and mash slightly with a masher. Add onion, red chillies, salt, turmeric powder and mix. Add gram flour and around ½ cup water or just enough to bind, taking care that the batter is too thin.
2. Heat sufficient oil in a kadai.
3. Put teaspoonful of this batter into hot oil and deep-fry on low flame. Do not use up all the batter in one go, fry in batches.
4. When the fritters turn brown, drain them on absorbent paper.
5. Serve hot.

Additional Tips and Tricks

1. Serving Suggestion : Serve with tomato ketchup.

About chef

Chef Shilarna Vaze (Chinu)

Shilarna is currently doing a show " Sunny Side Up" on FOOD FOOD.

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps