Last Updated on
Deep fried food, specially fritters are always welcome and specially on rainy cold days. Fritters served with spicy chutney is mouthwatering. Yesterday was one such day. It rained most of the day and these fritters were welcome in that cold rainy day. For the next three days I will be posting fritters from around the world.
For the first day I have fritters from Burma or Myanmar. Baya Kyaw are fritters made with yellow split peas. Split peas are soaked overnight, ground to paste to make the fritters. These fritters make a great finger food to serve at parties and also a nice snack with evening tea. And this was my dinner last night.
These fritters are similar to masala vada. In fact the fritters taste a lot similar to masala vada and one would not notice any difference between Burmese fritters and masala vada unless mentioned. Chana dal can be substituted for yellow split pea though, these two are from a different legume families.
I substituted red bird’s eye chilies with frozen green chilies. Wondering why I am using green chilies, well that is because there is a shortage of green chilies on the east coast here in the US. Fortunately I always have a pack of green chilies in my freezer and it is coming handy now. Since I was using frozen chilies, I ground the chilies to paste along with the peas. I spiced up the fritters to suite my spice level. These fritters are served with sour chili dip. This dip has fish sauce in it. Yesterday happened to be Tuesday and I do not eat non veg on this day. So I served it with coriander chutney.
Source: Hsaba
Total Time: 25 – 30 minutes (excludes soaking time)
Preparation: 5 – 10 minutes
Cooking Time: 20 minutes
Yields: 30 – 34
Ingredients:
- 1 cup or 225 grams (approx.) Yellow Split Peas (soaked overnight or for 7-8 hours)
- 1 Bird’s Eye Red Chili, chopped ( I used 2 frozen green chilies)
- 2 tbsp. Water for grinding the peas.
- 1 medium Onion chopped, about ½ – ⅔ cups chopped Onion
- Handful fresh Coriander Leaves chopped (I used about ¼ cup but felt could have used more leaves)
- ¼ tsp. Paprika (adjust to taste, I used 1 tsp. Chili Powder)
- ¼ tsp. Turmeric Powder
- 1 tsp. Salt
- Oil for deep frying
Preparation:
- Wash and soak yellow split peas overnight or up to 7-8 hours.
- Transfer the dal to colander and drain the water. Take ½ of the peas in a food processor and coarsely pulse it. Take it in a bowl and keep aside.
- Take the remaining peas in the processor bowl, add chopped chilies and process it until smooth. Add some water if required. I added 2 tbsp. of water.
- Transfer ground paste to the bowl of coarsely pulsed peas, add onion, cilantro, salt, chili powder/paprika, coriander leaves and mix everything together.
- Heat oil in a pan to deep fry the fritters.
- Using a teaspoon scoop out some mixture. Using another teaspoon shape the mixture to an oval shape.
- Drop in hot oil and fry for 2-4 minutes on medium flame until golden brown. Can fry 6-8 fritters at a time in each batch.
- Remove from a oil with a slotted spoon and drain on paper towels. Serve warm with coriander chutney or sour chilli tamarind dip.
Note:
- Fritters freeze well. Fry fritters until just golden. Let them cool completely before freezing, When ready to serve, defrost and grill for 2-4 minutes on side before serving. I have not tried this but it might work.
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 53
Awesome pictures Usha…I enjoyed reading the post..I wanted to do the same as well. However after reading felt it would be same as you said. So selected something else, which also ended up being like Indian pakodas. Guess we Indians have all sorts of fritters..:)..btw I didn’t comment on the new layout, it looks so beautiful…how abt the header though?..
Thanks Valli! As of now I do not have any plans to have a header. There are already so many photos in the post. I could not find a template that met all my requirements and I also want some ads on the blog. So going with out a header for now.
Great usha, I made this for day 3 post. Urs look delicious and crispy.
The pictures are awesome Usha. So well captured. Good to know about the frozen chilli, I haven’t bought green chillies for a longtime now.
The chili shortage thing was kinda surprising to me. And the fritters look great.
fritters look soo crispy and yummy…great evening snack…
Love these fritters Usha! Great snack for all. Awesome pics !
Such a super crispy fritters, feel like munching some rite now.
Love to see the similarities between the cuisines! They do look like our masala vadai. Lovely choice and I would love some as snack as well 🙂
u have got the shape of madellines here, they look stunning
they look so perfectly crispy crunchy
Those fritters looks so delicious and stunning.
Your new blog layout looks good ! And these fritters are so tempting 🙂
awesome new look for the blog. As for these fitters they are awesome. In fact I have been googling to see what split yellow peas look like.
Awesome new look and the fritters are just too tempting.
Love the new look. The pictures are lovely. These sound a lot like masala vada.
Awesome clicks Usha, makes me want to grab a few fritters right off the screen 🙂 Fritters look crispy and yummy!!
Lovely pics usha, that yellow plate in which you have served the fritters so compliments the dish, superb!!
As Sandhya said they look very similar to our paruppu vadai, nicely crisp and crunchy!!
Is the plate green or yellow? Suddenly gone color blind!! Sorry If it is green, it looks like yellow for me
Priya, it is yellow. You have not gone color blind.. 🙂
Wow Usha! These look so crunchy!!! Love pics as usual 🙂
Super clicks and an amazing choice, wonderful Usha.
Nice pictures.. It’s looks so inviting..
These look very crunchy!!!
Looks crispy and tasty!
Hi Usha that looks amazing is yellow Split Peas chana dhal ? As in France it’s quite difficult to find ? Many thanks
Stephan, yellow split peas and chana dal are different. But one can substitute yellow split peas with chana dal in this recipe.