Horse gram and lentils Patty

Horse gram and lentils Patty 

Ingredients:

Horsegram ( கொள்ளு) - 1 cup

Toor Dhal / Split Pigeon Peas ( துவரம் பருப்பு) - 1/2 cup

Channa Dhal / Split Yellow peas ( கடலை பருப்பு) -  1/2 cup

Dry Red Chili ( காய்ந்த சிவப்பு மிளகாய்) -  3

Onion ( வெங்காயம்) - 1 

Coconut pieces ( தேங்காய் துண்டுகள்) - a few pieces

Curry leaves ( கறிவேப்பிலை) - 1 twig

Mustard Seeds ( கடுகு ) - 1/2 tsp

Asafoetida ( பெருங்காயம்) - a pinch

Oil ( எண்ணெய்) - for pan fry 

Soak horse gram for 3 to 4 hours. Soak the other two lentils for 1hour. Grind the three lentils and the dry chili to a coarse paste. Use a minimum of water.

Cut the onions and coconut into bite-size pieces. Mix with the batter. Add a teaspoon of oil, let the mustard seeds crack, add asafoetida and the curry leaves. Transfer this seasoning to the batter. Mix well. Roll into desired size balls.

Heat a flat or a shallow pan. Flatten the ball into a patty shape. Cook on medium flame.

Turn the patty and cook for another 1 to 2 minutes. Serve hot. 

My Notes:

This crispy patty was prepared as a stuffing for a burger. But was eaten as it is. The ingredients in this recipe are similar to the one used for Indian tiffin item, adai except the parboiled rice was excluded. It was a nice protein packed breakfast for the family. The crunchy coconut pieces here and there is a favourite with everyone in the family. You can exclude based on your liking.
I prepared and served the patty with  Indian yogurt salad, raitha, made with cucumber and curd. It balances the hot spicy horse gram. For a tangy taste, my elder son added a dollop of tomato chutney to go with. My younger son preferred unsalted butter on a hot patty.
The patty can be grilled too. Serve the patties on a burger, sandwich, chapathi or even dosai. Enjoy wholesome food in your own way.