{"id":2566,"date":"2008-03-25T13:05:00","date_gmt":"2008-03-25T17:05:00","guid":{"rendered":"https:\/\/veganlovlie.com\/2008\/03\/daal-chilli-cake\/"},"modified":"2022-08-06T00:42:01","modified_gmt":"2022-08-06T07:42:01","slug":"daal-chilli-cake","status":"publish","type":"post","link":"https:\/\/veganlovlie.com\/daal-chilli-cake\/","title":{"rendered":"Dal Chilli Fritters {Gateau Piment}"},"content":{"rendered":"\n

Dal & Chilli fritters<\/strong>, commonly known as gateau piment<\/em> (meaning chilli cake) in Mauritius, are popular savoury snacks similar to falafels or Indian lentil vada. They are made smaller and with yellow split peas or dal instead of chickpeas.<\/p>\n\n\n

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Dal Chilli Fritters (gateau piment)<\/em><\/h2>\n\n\n\n

Printable recipe below<\/em><\/p>\n\n\n\n

To make Dal Fritters:<\/strong>

Soak dal overnight or for at least 8 hours.

Drain dal completely. Grind the dal to a paste in a food processor or blender to a combination of fine and not so fine consistency. There must be enough fines to bind the chilli cake together.

Squeeze out all the water from the soaked bread and add it to the mashed dal paste.

Add the rest of the ingredients \u2013 onions, fennel seeds, curry leaves, chillies and salt.<\/p>\n\n\n

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Mix well. This is best mixed by hand.

Place oil in a deep frying pan and heat on medium heat.

Drop the dough in small loose balls in the hot oil. (Don\u2019t compact the dough too much. Doing so will prevent the centre from cooking properly and may also result in a hard stoggy texture).<\/p>\n\n\n\n

Alternatively, if you want to make slightly larger fritters, you may put a little hole in the centre of the ball using your pinky finger or a chopstick. This will allow the centre to be properly cooked. This will require a little practice though as the dough is very loose and fragile.<\/p>\n\n\n\n

Turn occasionally until golden brown. Adjust heat if necessary to ensure thorough cooking.<\/p>\n\n\n

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Remove and allow to drain on kitchen absorbent paper to absorb the extra oil.

Dal chilli fritters are best served while still hot. Accompany them with hot bread and butter, in a wrap with salad or just as a snack on their own.<\/p>\n\n\n

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You might also like these variations and ways to use these Dal Fritters:<\/strong><\/p>

Dal Soup with Dal-chilli Fritters<\/a><\/p>

Mezze with Dal-chilli Fritters<\/a><\/p><\/blockquote>\n\n\n\n

Love this Dal Chilli Fritters recipe? Pin it for later.<\/h4>\n\n\n
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