1/2cupurad dalrinsed and soaked in cold water for 4 hours, or overnight
1/8teaspoonfenugreek seedsoaked with the urad dal
to mix into the batter
2tablespoonsred onionminced
1/2cupparsley or cilantrochopped
1/2lemonfreshly squeezed
1/4teaspoon Himalayan pink salt
1/4teaspoonblack pepper
1/4cupcorn flour
to cook the fritters
2teaspoonsghee
1teaspooncoriander powder(see notes)
Instructions
Rinse the urad dal 3-5 times with cold water, then leave to soak with the fenugreek seeds for 4 hours or overnight. Drain off soaking water and blend in a blender with 1 cup water until creamy-smooth. Transfer to a mixing bowl.
Add minced red onion, chopped parsley or cilantro, lemon juice, salt, black pepper, and corn flour. Mix well.
Heat ghee in a large skillet on medium heat. Turn heat to medium-low. Use a large spoon or ladle to transfer 1/4 cup portions into the skillet. Top with a generous portion of coriander or another spice.
When you notice the first side starts to look golden brown, use a spatula to turn each fritter. Cook the second side until golden brown. If you notice for some reason that the fritters aren’t cooked all the way through, you can cover with a lid to steam the fritters for.
Serve hot. Sprinkle with extra salt and pepper, and a squeeze of lemon.
Notes
Coriander is used to create a flavorful crust on the fritters. You can also experiment with chat masala, or any other masala spice you have on hand. Urad dal and corn fritters are fantastic with a sauce, such as spicy ketchup, tamarind-date chutney, or even plain yogurt mixed with cumin, black pepper, and a bit of salt. Urad dal, spicy ketchup and tamarind chutneys are available online or at an Indian store. In general, I’ve noticed the online prices for Indian items are much higher than in stores. See if you can find an Indian store in your area.