Crispy Raw Banana and Mixed Dal Cutlets: A Flavorful South Indian Snack
40 minutes
1220 reads
About Crispy Raw Banana and Mixed Dal Cutlets: A Flavorful South Indian Snack
Craving a crispy, flavorful snack that's both healthy and satisfying? These Raw Banana and Mixed Dal Cutlets are a game-changer! Imagine the subtle sweetness of banana blending perfectly with the earthy notes of lentils and a pop of vibrant green spinach.This South Indian-inspired recipe delivers a protein-packed, guilt-free indulgence that's pan-fried to golden perfection. Each bite offers a delightful crunch followed by a burst of wholesome flavor.Perfect as party appetizers, a quick breakfast, or a satisfying afternoon snack, these cutlets are a versatile treat for vegetarians and anyone seeking a delicious and nutritious bite.
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Recipe Time & More
Prep30 minutes
Cook10 minutes
Total40 minutes
Ingredients
Dals
- 1 cup Dal equal parts toor, chana, mung, masoor, and urad, mixed
Produce
- 2 Large Unripe Bananas raw
- 0.5 cup Spinach chopped, finely
- 0.5 Chilies finely chopped, green
Spices and Flavorings
- 1 tsp Garlic Paste
- 0.5 tsp Ginger Paste
- 0.5 tsp Cumin Seeds
- 1 tsp Coriander Powder
- 0.5 tsp Chili Powder optional, red
- 1.5 tsp Salt or to taste
Coating
- 2 tbsp Coarsely Cornflakes ground
Other
- Cooking Oil for pan-frying
Instructions
- Wash the mixed dals and soak in water for 3 hours. This softens them for grinding.
- Wash and finely chop the spinach. Set aside.
- Pressure cook or microwave the unpeeled raw bananas until soft but still firm. Let them cool to room temperature.
- Peel and grate the cooked bananas.
- Grind the soaked mixed dals coarsely, using a minimal amount of water. A slightly coarse texture adds a pleasant bite to the cutlets.
- In a large bowl, combine the grated bananas, ground dal mixture, chopped spinach, green chilies, garlic paste, ginger paste, cumin seeds, coriander powder, and salt.
- Mix all ingredients thoroughly until well combined.
- Shape the mixture into medium-sized, round cutlets, about ½-inch thick.
- Coat the cutlets with the coarsely ground cornflakes. This adds a delightful crunch.
- Refrigerate the cutlets for 15 minutes. Chilling helps them firm up and prevents them from falling apart during cooking.
- Heat a teaspoon of cooking oil in a griddle or pan over medium heat.
- Place the cutlets in the hot pan and cook covered for a few seconds to trap the heat and ensure even cooking.
- Uncover and flip the cutlets. Cook the other side until golden brown and crispy.
- Serve the hot cutlets with your favorite chutney or sauce.
Recipe Notes
Good To Know
- For extra crunch and flavor, coat the shaped cutlets in a layer of roasted semolina (sooji) or crushed cornflakes before pan-frying.
- If the mixture feels too soft or sticky to shape, mix in a tablespoon of rice flour or roasted besan (gram flour) to help bind the ingredients and improve texture.
- To add a tangy twist, finely chop a few curry leaves and mix them into the dough along with a squeeze of lemon juice before shaping the cutlets.
- To pep up its spiciness, add a little bit of red chili powder (optional).
Expert Tips
- Serve these cutlets with a cooling raita or chutney to balance the flavors.
- For a healthier option, bake the cutlets instead of frying. Preheat your oven to 375°F (190°C) and bake for 20-25 minutes, flipping halfway through.
- These cutlets are a great way to use up leftover cooked lentils or dal.
Storage Instructions
- Leftover cutlets can be refrigerated and reheated in a toaster oven or on a low flame skillet to retain their crispness; avoid microwaving to prevent them from turning soggy.
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Recipe Nutrition
Calories: 87kcalCarbohydrates: 2gProtein: 2gFat: 9gPolyunsaturated Fat: 2.7gMonounsaturated Fat: 5.4gSodium: 570mgFiber: 1g
Shyamala Kumar
Articles: 33
5 Comments
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Looks so delicious! Thanks for the recipe.
This is awesome! Can’t wait to cook it.
This is wonderful! Can’t wait to taste it.
This is exactly what I was looking for!
Looks so appetizing! Thank you for posting.