Name: Chana Dal Bhakarwadi recipe by Uzma Khan at BetterButter
Prep time: 30 min
Cook time: 40 min
Total time: 70 min
Yield: 4
Ingredients: For stuffing : 1 Cup Chana Dal (Soaked for 3-4 hours); 3 green chilies - roughly chopped; 1/2 tsp carom seeds +1 tsp Coriander Seeds; 1 tsp Cumin Seeds + 2 tsp Desiccated Coconut; 1 inch Ginger Piece, 4-5 Garlic Cloves; 1 Onion Roughly Chopped; 2-3 tsp Lemon Juice; 2 tsp Chopped Fresh Coriander; Salt - For Stuffing and For Dough; Oil - For making rice dough and for greasing; Mustard oil - For cooking; For Dough : 2 cup Rice Flour; 1 1/4 Cup Water; For tempting : 1 tsp Cumin Seeds; 1 tsp Mustard Seeds, 1 pinch of Hing; For garnish : Roasted Sesame Seeds; Chat Masala - to sprinkle at THE time of serving

ABOUT Chana Dal Bhakarwadi RECIPE

Chana dal Bhakarwadi is an amazing dish that is really tasty, It can be eaten as a snack or as an appetizer along with main meal. In North it is called Bhakose. In my childhood my neighbor made it and I learned it from her. You can make it in these easy steps.

Ingredients Serving: 4

For stuffing : 1 Cup Chana Dal (Soaked for 3-4 hours)
3 green chilies - roughly chopped
1/2 tsp carom seeds +1 tsp Coriander Seeds
1 tsp Cumin Seeds + 2 tsp Desiccated Coconut
1 inch Ginger Piece, 4-5 Garlic Cloves
1 Onion Roughly Chopped
2-3 tsp Lemon Juice
2 tsp Chopped Fresh Coriander
Salt - For Stuffing and For Dough
Oil - For making rice dough and for greasing
Mustard oil - For cooking
For Dough : 2 cup Rice Flour
1 1/4 Cup Water
For tempting : 1 tsp Cumin Seeds
1 tsp Mustard Seeds, 1 pinch of Hing
For garnish : Roasted Sesame Seeds
Chat Masala - to sprinkle at THE time of serving

Instructions

When the dal is properly soaked strain it and keep aside it.
Heat oil in a pan and add cumin, coriander, carom seeds, desiccated coconut and slightly dry roast it. Keep it aside in a plate. In the same pan add chopped onion, green chilies, ginger and garlic and slightly dry roast them too. When done, transfer it in the mixer jar, add already roasted seeds and desiccated coconut to it and coarsely grind it. Transfer in a large mixing bowl and keep aside it.
In the same jar put soaked and drained Chana dal and coarsely grind it, Add to the masala then add lemon juice, fresh coriander leaves and salt and mix well to prepare a thick batter.
Heat 1 1/4 cup water in pan, add salt and 2 tsp oil and add rice flour in it. Mix well, cover and keep aside to cool.
When the dough cools carefully make chapati, spread the chana dal paste over it and make a roll.
Make all rolls like this with the remaining dough. Prepared a steamer, grease with oil, place the rolls in it and steam.
Check with a toothpick to see if it is done. If the toothpick comes out clean you're good to remove it from the flame. Switch of the gas and take it out. Cut the roll in roundels.
Properly heat mustard oil in a pan, add cumin, mustard and hing. When the spices crackle add the steamed roundels and pan fry. When nicely browned place them in serving plate. Now sprinkle some roasted sesame seeds and chat masala over it at the time of serving. Serve hot.

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