Daal Kachori

About Daal Kachori

Ingredients

• Split skinless green gram (dhuli moong dal), soaked, drained and ground coarsely ½ cup
• Refined flour (maida) 2 cups
• Oil 1 tbsp + to deep-fry
• Garam masala powder ¼ tsp
• Cumin seeds 1 tsp
• Red chilli powder ½ tsp
• Salt to taste
• Fennel seeds (saunf) 1 tsp
• Desi ghee 3 tbsps
• Baking powder ¼ tsp

How to Make Daal Kachori (Stepwise Photos)

Method

1. Heat 1 tbsp oil in a non-stick pan, add ground green gram and saute. Add garam masala powder, cumin seeds, red chilli powder, salt and mix well. Continue to saute on low heat till it forms a dough. Transfer into a bowl and let it cool.
2. Roast fennel seeds in a small non-stick pan, cool, powder and add to the green gram mixture and mix well.
3. Take refined flour in a mixing bowl, add desi ghee, salt and baking powder and mix well. Add sufficient water, a little at a time, and knead into a dough. Cover with a damp cloth and rest for 15 minutes.
4. Divide the gram mixture into small balls and divide the dough into same number of balls. Stuff each dough ball with the gram ball and roll into a round ball again ensuring that the stuffing is completely covered.
5. Heat sufficient oil in a kadai. Gently slide in the stuffed balls into hot oil and deep-fry till golden brown. Drain on absorbent paper and let them cool slightly.
6. Arrange on a serving platter and serve them warm with a bowl of chutney of your choice.

Additional Tips and Tricks

About chef

Chef Rakesh Sethi

Chef RAKESH SETHI host of the show Tea Time on FOODFOOD Channel

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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