Indian · Dessert
Fried Lentil Rings in Syrup
A pair of small, deep-fried rings made from a lightly fermented chickpea and yogurt batter, crisped in hot oil until golden, then soaked briefly in warm saffron-scented sugar syrup so they turn glossy and syrup-soaked while staying crisp at the edge.
$18
20 minsPrep
10 minsCook
150 minsTotal
HardLevel
Nutrition per serving
260Calories
1.7gProtein
15.8gFat
29.2gCarbs
23.5gSugar
0.6gFiber
146mgSodium
2mgChol
1.4gSat Fat
65mgPotassium
23mgCalcium
0.5mgIron
0.1mcgVitamin B12
1mgVitamin C
0gPolyol
0gAllulose
0gAlcohol
Goes well with
Belgian Wit Beer
local
Masala Chai
international
vegetarian
sweet-spot
all-time-classics
Instructions
1
Whisk chickpea flour, all-purpose flour, yogurt and baking soda together into a thick, smooth batter and leave it to ferment lightly at room temperature for 2 hours.
2
Stir in the ground cardamom just before frying so the batter is fragrant and slightly aerated.
3
Make the syrup
dissolve sugar in the water over low heat, add lemon juice to prevent crystallising, simmer to a one-thread consistency, then stir in the saffron and keep warm.
4
Heat the vegetable oil in a small pan to 160-165°C, checked with a thermometer.
5
Spoon or pipe the batter into small rings directly into the hot oil, frying a couple at a time so the oil temperature doesn't drop.
6
Fry each ring for about 2 minutes, turning once, until deep golden and crisp on the outside.
7
Lift the hot rings straight from the oil into the warm saffron syrup and let them soak for 2-3 minutes so they plump and absorb the syrup.
8
Lift out, letting excess syrup drip off, and serve immediately while still warm and glossy.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 5g5g Chickpea Gram Flour
- 0g0g White Rice Cooked
- 10g10g All Purpose Flour
- 30g30g Plain Yogurt, whisked to thin batter
- 1g1g Baking Soda
- 1g1g Cardamom, ground
- 250g250g Vegetable Oil, for deep frying, partial_absorption, fats
- 45g45g Sugar White, dissolved into syrup
- 30g30g Water, simmered with sugar into one-thread syrup
- 1g1g Saffron, steeped in warm syrup
- 2g2g Lemon Juice
