Cooking time:

For cooking Chana dal: 4-5 minutes

For cooking the Cutlet mixture: 13- 14 minutes.

For roasting Cutlet: 5-8 minutes (5-6 cutlets can be made at a time/The number of cutlets made at a time depends upon the size of the Tawa)

Yields: 18 to 20 Cutlets

Ingredients

1 tbsp = 15 ml

1 spoon = 10 ml

1 tsp = 5 ml

1 coffee spoon = 2.5 ml

• Bengal gram/Channa dal – 1 cup (1 cup=300 ml)
• Onions – 3 (Finely chopped)
• Spinach – 250 gram (Finely chopped)
• Ginger garlic paste – 1 tsp
• Green Chilli paste/Chopped Green Chillies – 1 tsp
• Red Chilli paste/Red Chilli sauce – 1 tsp
• Bread slices/Whole Wheat Bread Slices – 5
• Corn flour – 2 ¼ spoon
• Bread crumbs – (3- 4) tbsp
• Garam masala powder – (1- 1 ¼) tsp
• Big sized Lemon – half cut
• Salt – required
• Cooking oil – 3 spoons and required for roasting Cutlets

Method

1. Cook the Bengal gram (Channa dal) with enough water (slightly less than 1 ¼ cup (1 cup=300ml)) for 2 whistles in a pressure cooker (I cooked in 5 litre stainless steel pressure cooker).
2. If there is any excess water presents it, collect it separately and grind the cooked Bengal gram/Channa dal to a coarse paste with little water/Collected water (30-40 ml). Channa dal paste is ready.
3. Roast the Ginger garlic paste, Green Chilli paste and Red Chilli paste With the Cooking Oil (3 spoon) for a minute in a Kadai at medium flame.
4. Add the chopped Onions to it and roast until it becomes pink and transparent.
5. Add the chopped Spinach to it and roast it till the raw smell goes off (It took 3 minutes).
6. Add the prepared Channa dal paste to it and fry it until it becomes dry.
7. Add the required Salt and Garam masala powder to it. Mix it well. Turn off the flame.
8. Squeeze the Lemon over it. Mix it well. Cutlet mixture is ready.
9. Dip the Bread slices in water and then squeeze the excess water. Crumble the squeezed bread slices using hands.
10. Add the Crumbled bread slices, bread crumbs and corn flour to the prepared Cutlet mixture.
11. Knead it well and make equal sized balls with it.
12. Flatten each ball and shape it into cutlet.
13. Roast the Cutlet in the Tawa (Dosa Tawa) with the Cooking Oil until it gets roasted well on both sides (Use Cooking Oil (1 spoon) whenever required while roasting the Cutlets). Spinach Dal/Green Dal Cutlet is ready to serve.