### TranslatedIngredients: 1/2 cup Chana dal (Bengal Gram Dal) - soaked overnight,1/2 cup Yellow Moong Dal (Split) - soaked overnight,1 Carrot (Gajjar) - grated,1 Onion - finely chopped,2 Green Chillies - finely chopped,2 inch Ginger - finely chopped,1/2 teaspoon Enos fruit salt,1/2 teaspoon Red Chilli powder,1/2 teaspoon Turmeric powder (Haldi),1 tablespoon Fennel seeds (Saunf),Coriander (Dhania) Leaves - small bunch,Salt - to taste,Sunflower Oil - for frying ### PrepTimeInMins: 10 ### CookTimeInMins: 40 ### TotalTimeInMins: 50 ### Servings: 4 ### Cuisine: North Indian Recipes ### Course: Snack ### Diet: High Protein Vegetarian ### TranslatedInstructions: To begin making the Vegetable Dal Pakora, into a preheated pan roast the fennel seeds till aromatic. Remove from the pan and allow to cool. Once the fennel seeds have cooled crush them coarsely in a mortar and pestle and keep them aside. Add the soaked dals into a mixer grinder. Add very little water and blend to make a coarse batter. Transfer the Dal pakora batter to a mixing bowl and add in the remaining ingredients like the green chillies, ginger, carrots, onions, enos fruit salt, red chilli powder, turmeric powder, fennel seeds and salt to taste. Check the salt and spice levels and adjust to suit your taste. *Method for pan frying the pakora'sPreheat the kuzhi paniyaram pan, add about a teaspoon of oil in each of the cavities.Add spoonful of the Vegetable Dal Pakora Batter into each cavity; drizzle some oil onto the dal pakoras and allow to steam. Once you notice the top of the pakora cooked, flip it over and drizzle a little more oil and pan fry them on medium heat until browned on all sides and also cooked inside. Once done transfer the Vegetable Dal Pakora onto a plate with an oil absorbent paper and serve hot.Proceed the same way with the remaining pakora batter. Serve Vegetable Dal Pakora along with Dhaniya Pudina Chutney as a tea time snack with a hot cup of Adrak Chai.
