Biri Chop (Urad Dal Bonda)

Biri Chop.jpgIngredients:

For batter:

  • Urad dal – 1 cup
  • Bombay Rawa – 2 tbsp
  • Onion – 1
  • Green chilli – 2
  • Cumin seed – 1/2 tsp
  • Salt – As per taste

For Stuffing:

  • Potato – 2 medium
  • Onion – 1 medium
  • Ginger-garlic-green chilli paste – 1 tsp
  • Turmeric powder – 1/2 tsp
  • Red chilli powder – 1/2 tsp
  • Garam masala – 1/2 tsp
  • Coriander leaves – 1 bunch
  • Salt – As per taste


Soak urad dal over night. Remove the skin from it. Grind it to paste with little water so that batter is not too thin. Keep aside for fermentation for 3/4 hours.

Boil potatos. Remove the skin and mash it. Chop the onion,green chilli.

Heat oil in a kadai. Add chopped onion. Saute for 1 minute till onion turns translucent. Add  ginger-garlic-green chilli paste and saute till the raw smell goes away. Now add turmeric powder, red chilli powder, garam masala and fry for a minute. Add mashed potato, salt and mix it. Add chopped coriander leaves once the potato stuffing is cool. Now make small balls out of it.

In the fermented urad dal, add rawa, salt, chopped green chilli, cumin seeds, chopped onion and add little water if batter is too thick.

Heat oil in a kadai for frying. Once it is hot, reduce the flame to medium. Dip the potato balls in the batter and fry in medium flame till golden brown.

Serve hot with tomato ketchup of any chutney of your choice.

This snacks perfectly complements to rainy weather.


To make the coat crispy:

  1. After fermenting the dal batter, mix it with hand for some time so that it gets enough air.
  2. Fry the chop in medium flame.

Dali Bara (Masala vada)

Masala VadaIngredients:

  • Chana Dal – 1 cup
  • Onion – 1 medium
  • Ginger – Small piece
  • Garlic – 4 cloves
  • Green chilly – 2 no.
  • Curry leave – 2 strands
  • Coriander leave – 2 tsp chopped
  • Salt – As per taste
  • Oil – For frying
  • Besan – 1 tbsp (For binding)


Soak the chana dal for 4 hours. Keep aside some soaked  dal as a whole and grind left chana dal coarsely. Don’t use water while grinding as it has soaked water already.

Chop onion. Make a coarse paste of ginger,garlic and green chilly. Chop curry leaves and coriander leaves.

In a mixing bowl, take ground chana dal, soaked whole dal, chopped onion, ginger-garlic-chilly paste, chopped leaves, salt, besan and mix properly. Keep it covered for at least 2 hours to get it fomented.

Heat oil in a pan. Grease your palm with water. Make small patties from the dal paste. Fry in medium flame till golden brown colour in both the sides.

Serve hot with any chutney or ketch up.


  • If you don’t have time to forment the paste, you can add baking soda and fry immediately.
  • You can take rice flour in stead of besan for binding.