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Patoli | Vatli Dal | Bharda Palya
Aruna
This is the recipe for Patoli, a dry lentil crumble made with soaked and ground chana dal made in Andhra Pradesh. It is similar to Vatli Dal from Maharashtra and Bharda Palya from Karnataka.
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Prep Time
10
minutes
mins
Cook Time
30
minutes
mins
Soaking Time
2
hours
hrs
Total Time
40
minutes
mins
Course
Accompaniments, Side Dish
Cuisine
Andhra, Indian, Karnataka, Maharashtrian
Servings
4
People
Ingredients
1x
2x
3x
1/2
Cup
Chana Dal
1
Cup
Finely Chopped Onions
2-3
Red Chillies
1/2
Tsp
Turmeric
Salt to Taste
For Tempering
3
Tbsp
Oil
2
Red Chillies
1
tsp
Mustard Seeds
1/2
tsp
Cumin Seeds
1
tsp
Udad Dal
1
tsp
Chana Dal
10-12
Curry Leaves
1/2
tsp
Asafoetida/Hing
Instructions
Making the Chana Dal Paste
Wash and soak the chana dal in 2 cups water for 2 hours.
Drain all the water from the chana dal.
Grind the chana dal with 2-3 red chillies, turmeric, and salt to a coarse paste.
Add a little water, if required.
Making the Andhra Patoli | Maharashtrian Vatli Dal | Karnataka Bharda Palya
In a large kadai, heat the oil.
Add mustard seeds and wait till the splutter.
Add the cumin seeds, udad dal and chana dal.
Stir-fry till the dals turn light golden brown.
Add the split red chillies, curry leaves, and asafoetida.
Stir-fry for a few seconds.
Add the chopped onions and stir-fry till they are transparent.
Add the ground chana dal paste and mix well.
Stir-fry till the chana dal pastes dries out and starts to form a crumble.
Turn off the heat.
Serve Patoli with warm rice topped with ghee or sesame oil.
Keyword
Bharda Palya, Patoli, Vatli Dal
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