Preparation info
  • Makes


    • Difficulty


Appears in
The Food of India: A Journey for Food Lovers

By Priya Wickramasinghe

Published 2005

  • About

A speciality from Gujarat, where a lot of seed spices are grown, these little fried breads stuffed with spicy dal are somewhat time-consuming to make but the result is well worth the effort. They are perfect with a chutney for a vegetarian starter.



  • 100 g ( oz) urad dal
  • tablespoons oil


To make the filling, soak the dal in 500 ml (2 cups) cold water for 2 hours. Drain and chop in a food processor for a few seconds to form a coarse paste. If you don’t have a food processor, grind the dal i