Dal Nu Patra Recipe by Shifali Gupta
 Shifali Gupta @shifali27 Raebarelli #dal famous Gujarati delicacy which is made with colocassia leaves and layered with urad dal then deep fried. #dal famous Gujarati delicacy which is made with colocassia leaves and layered with urad dal then deep fried. Dal nu patra Share its first Cooksnap! #dal famous Gujarati delicacy which is made with colocassia leaves and layered with urad dal then deep fried. #dal famous Gujarati delicacy which is made with colocassia leaves and layered with urad dal then deep fried. Ingredients 30 minutes 4 servings 12 arbi patta 1 cup soaked split urad dal 1 tsp salt 10 cloves garlic 10 green chilli 1 tsp garam masala 1 tbsp amchur powder 1/4 tsp heeng 12 arbi patta 1 cup soaked split urad dal 1 tsp salt 10 cloves garlic 10 green chilli 1 tsp garam masala 1 tbsp amchur powder 1/4 tsp heeng Cooking Instructions 30 minutes 1 First coarsely grind soaked urad dal, heeng, salt, garlic, chilli, amchur powder in a blender along with some water if needed. 2 Then put a arbi patta apply dal paste then again layer another leave then again apply paste and repeat the layer. 3 Now make a tight roll from the layer and cut into thin roundles. 4 Put mustard oil in a pan and put patra and fry until golden and crisp. 5 Serve patra warm. 1 First coarsely grind soaked urad dal, heeng, salt, garlic, chilli, amchur powder in a blender along with some water if needed. 1 First coarsely grind soaked urad dal, heeng, salt, garlic, chilli, amchur powder in a blender along with some water if needed. 2 Then put a arbi patta apply dal paste then again layer another leave then again apply paste and repeat the layer. 2 Then put a arbi patta apply dal paste then again layer another leave then again apply paste and repeat the layer. 3 Now make a tight roll from the layer and cut into thin roundles. 3 Now make a tight roll from the layer and cut into thin roundles. 4 Put mustard oil in a pan and put patra and fry until golden and crisp. 4 Put mustard oil in a pan and put patra and fry until golden and crisp. 5 Serve patra warm. 5 Serve patra warm. Share its first Cooksnap! Cooksnaps Did you make this recipe? Share a picture of your creation! Copied! on July 31, 2019 16:58 Raebarelli Comments Similar Recipes Himachali Sepu Vadi Himachali Sepu Vadi #deepfried - These are deepbfried lentil dumplings made of soaked and ground urad dal (split black gram lentil). Few aromat ground spices are added to it to impart more flavour. They are first steamed, cut into desired shapes and then deep fried. They are then stored in airtight containers in the refrigerator for later use. Bethica Das Dal Makhani Dal Makhani #reststyle Dal makhani is a delicacy of Punjab made with combination of lentils,beans and cream, butter. Traditionally it is cooked slowly on charcoal till it gets cooked and becomes creamy. Nowadays it is cooked in pressure cooker, but to get the smoky flavour , burning charcoal is infused. This recipe is my style of making the Dal makhani...like Restaurant style. Maninder Kaur Bawa. 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Few aromat ground spices are added to it to impart more flavour. They are first steamed, cut into desired shapes and then deep fried. They are then stored in airtight containers in the refrigerator for later use. Bethica Das Dal Makhani Dal Makhani #reststyle Dal makhani is a delicacy of Punjab made with combination of lentils,beans and cream, butter. Traditionally it is cooked slowly on charcoal till it gets cooked and becomes creamy. Nowadays it is cooked in pressure cooker, but to get the smoky flavour , burning charcoal is infused. This recipe is my style of making the Dal makhani...like Restaurant style. Maninder Kaur Bawa. Dal Makhani Dal Makhani #reststyle Dal makhani is a delicacy of Punjab made with combination of lentils,beans and cream, butter. Traditionally it is cooked slowly on charcoal till it gets cooked and becomes creamy. Nowadays it is cooked in pressure cooker, but to get the smoky flavour , burning charcoal is infused. This recipe is my style of making the Dal makhani...like Restaurant style. Maninder Kaur Bawa. Idiyappam Urad Dal Pakora Idiyappam Urad Dal Pakora #deepfried - This can be a perfect party appetizer. Made from some leftover Idiyappam (string hoppers) and ground urad dal. My first try and they came out absolutely yummy. So go ahead and give it a try and surprise your loved ones. Serve along with tomato sauce, green chutney, mayo or hummus. They can also be relished as a side dish with dal chawal, curd rice or sambar rice. Bethica Das Idiyappam Urad Dal Pakora Idiyappam Urad Dal Pakora #deepfried - This can be a perfect party appetizer. Made from some leftover Idiyappam (string hoppers) and ground urad dal. My first try and they came out absolutely yummy. So go ahead and give it a try and surprise your loved ones. Serve along with tomato sauce, green chutney, mayo or hummus. They can also be relished as a side dish with dal chawal, curd rice or sambar rice. Bethica Das Panchratna Dal/ Chevti Dal Panchratna Dal/ Chevti Dal Panchratna Dal/ Chevti Dal gives a delicious burst of taste to your taste buds. This dal is made with 5 kinds of mixed lentils (urad dal, moong dal, masoor dal, chana dal and toor dal). Very healthy and delicious treat! Try it and you won't forget the taste. Rasoi Darbar Panchratna Dal/ Chevti Dal Panchratna Dal/ Chevti Dal Panchratna Dal/ Chevti Dal gives a delicious burst of taste to your taste buds. This dal is made with 5 kinds of mixed lentils (urad dal, moong dal, masoor dal, chana dal and toor dal). Very healthy and delicious treat! Try it and you won't forget the taste. Rasoi Darbar Palak Sepu Vadi Palak Sepu Vadi #greenveg - These are fried lentil dumplings cooked in a spinach based gravy. It is one of the signature dishes from the regions of Himachal Pradesh. It is a yummy curry to be enjoyed with any form of rice or Indian bread. I personally like to relish it with either jeera rice or rumali roti. Sepu vadi is basically urad dal (split black gram lentil) which is soaked, ground and then steamed along with some aromat dry spices. So do try this (no onion-no garlic-no ginger) Himachali delicacy and enjoy. Bethica Das Palak Sepu Vadi Palak Sepu Vadi #greenveg - These are fried lentil dumplings cooked in a spinach based gravy. It is one of the signature dishes from the regions of Himachal Pradesh. It is a yummy curry to be enjoyed with any form of rice or Indian bread. I personally like to relish it with either jeera rice or rumali roti. Sepu vadi is basically urad dal (split black gram lentil) which is soaked, ground and then steamed along with some aromat dry spices. So do try this (no onion-no garlic-no ginger) Himachali delicacy and enjoy. 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