lentils are packed with proteins and vitamins. So how about a healthy steamed snack? These are equally yummy and better than any fried stuff. I made use of mixed lentils, mainly chana dal (Bengal Gram), tuvar dal (Pigeon Pea), Masoor dal (Red Lentil), moong dal (Split Green Gram) and urad dal (Split Black Gram). You may also add any other variety you prefer.
These burfis are easy to prepare and needs very few ingredients. You can make it in any flavour you like. I gave a South Indian flavour by adding some sambar powder and curry leaves. This was served with a sprinkle of idli podi for a nice nutritious treat. Enjoy them as a tea time snack or as an appetizer with your favourite dip / sauce / chutney.
- 5-6 tbsp. mixed lentils
- 1-2 dry red chilies
- 1 onion, chopped
- 2-3 garlic cloves, chopped
- 2 curry leaves, chopped
- salt to taste
- 1/2 tsp. turmeric powder
- 1 tbsp. sambar powder
- pinch of idli podi to garnish
- 1/2 tsp. ghee to grease
Soak the lentils and dry red chilies for a minimum of four hours. Wash and drain well. Process into a slightly coarse paste.
Mix with rest of the ingredients (except idli podi and ghee). Grease a steel plate with ghee and transfer the contents.
Spread it evenly and then steam for 15-20 minutes. After it cools down, cut into slices and garnish with a sprinkle of idli podi.
Serve as a tea-time snack or as an appetizer with any chutney / sauce / any dip of your choice or just a dash of lime.
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