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I love dishes that include lentils and one of my favorite ways of enjoying them is in fritter form. So when I saw this recipe for lentil fritter curry or Bora'r Jhol on Sandeepa's blog, I wanted to make it for BM# 22. Fritters are very similar to vadas that are made in Andhra with mixed lentils, but the use of spices for the curry makes this a very interesting and delicious dish. Sandeepa made the fritters or Daler Bora in the appam pan making them a little more healthier than the deep fried version. I followed suit and used...


4 serving

Total time

65 minutes


  • cup almond meal
  • cup almond meal ((I only has 2-3 tbsp of masoor dal, so I added moong dal also))
  • 2 chilies (Green)
  • 1 ginger (")
  • 1 tsp cumin (Ground)
  • to taste Salt
  • 1 onion (- medium, chopped)
  • 1 potato (-medium, peeled and chopped)
  • 2 tomato (- medium, chopped)
  • 2 chilies (Green - slit)
  • 1 ginger (" - finely grated)
  • 1 tsp Panch phoron
  • pinch (Hing)
  • cup almond meal (Ground)
  • 1 tsp coriander (Ground)
  • cup almond meal (Red (or to taste))
  • to taste Salt


  1. To make Lentil fritters: Soak dals in water for at least 30 minutes. Then grind them along with the other ingredients into a coarse paste using little water. Ground paste should not be too watery or too thick. Heat oil in appam pan, fry the ground mixture until golden brown allover. Remove onto a paper towel and set aside.
  2. To make the Curry: Heat 2tsp oil in a saute pan; add panch phoron and hing and once the seeds start to splutter, add the onions and green chilies. Once onions start translucent, add the potato and cook until tender, about 4-5 minutes.
  3. Next add the tomatoes and all the dry masalas. Cover and cook until tomatoes turn mushy. Add salt and 1cup of water and bring the mixture to a simmer. Add the fritters, cook for another minute and serve immediately.
  4. View the recipe instructions at Cook's Hideout

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