North Indian Helapa

Ingredients

In this adaptation of Helapa to North Indian cuisine, we incorporate the distinct flavors and spices commonly found in North Indian dishes. The original Sri Lankan Helapa typically uses red rice flour, jaggery, and coconut as key ingredients. However, for the North Indian version, we replace red rice flour with a combination of lentils, such as split yellow lentils (moong dal) and split Bengal gram (chana dal). We also incorporate a blend of aromatic spices like cumin, coriander, and garam masala to enhance the flavors. The result is a unique fusion of Sri Lankan and North Indian culinary traditions. We alse have the original recipe for Helapa, so you can check it out.

• 1 cup (200g) split yellow lentils (moong dal) 1 cup (200g) split yellow lentils (moong dal)
• 1/2 cup (100g) split Bengal gram (chana dal) 1/2 cup (100g) split Bengal gram (chana dal)
• 1/4 cup (50g) grated coconut 1/4 cup (50g) grated coconut
• 1 tablespoon ginger-garlic paste 1 tablespoon ginger-garlic paste
• 1 teaspoon cumin seeds 1 teaspoon cumin seeds
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1/2 teaspoon garam masala 1/2 teaspoon garam masala
• 1/2 teaspoon turmeric powder 1/2 teaspoon turmeric powder
• 1/4 teaspoon red chili powder 1/4 teaspoon red chili powder
• Salt to taste Salt to taste
• Oil for frying Oil for frying

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 5g, 2g
• Carbohydrates (total, sugars): 40g, 2g
• Protein: 15g
• Fiber: 8g
• Salt: 1g

Preparation

1. 1.
   Wash the split yellow lentils (moong dal) and split Bengal gram (chana dal) thoroughly. Soak them in water for 2 hours.
2. 2.
   Drain the soaked lentils and grind them into a coarse paste using a blender or food processor.
3. 3.
   In a mixing bowl, combine the lentil paste, grated coconut, ginger-garlic paste, cumin seeds, coriander powder, garam masala, turmeric powder, red chili powder, and salt. Mix well to form a thick batter.
4. 4.
   Heat oil in a deep pan or kadai over medium heat.
5. 5.
   Take a small portion of the batter and shape it into a small round cake.
6. 6.
   Gently slide the shaped cake into the hot oil and fry until golden brown and crispy on both sides.
7. 7.
   Remove the fried lentil cakes from the oil and drain excess oil on a paper towel.
8. 8.
   Serve hot as a snack or appetizer.

Treat your ingredients with care...

• Lentils — Ensure that the lentils are soaked well to achieve the desired texture. Grinding them into a coarse paste will provide a nice consistency to the lentil cakes.
• Coconut — Use freshly grated coconut for the best flavor. If fresh coconut is not available, unsweetened desiccated coconut can be used as a substitute.

Tips & Tricks

• For a spicier version, increase the amount of red chili powder according to your taste preference.
• Serve the North Indian Helapa with mint chutney or tamarind chutney for an extra burst of flavor.
• Make sure the oil is hot enough before frying the lentil cakes to achieve a crispy texture.
• You can shape the lentil cakes into various shapes like squares or triangles for a visually appealing presentation.
• Leftover North Indian Helapa can be refrigerated and reheated in a toaster or oven for a quick snack.

Serving advice

Serve the North Indian Helapa hot as a snack or appetizer. Garnish with fresh coriander leaves and serve with mint chutney or tamarind chutney for a delightful flavor combination.

Presentation advice

Arrange the North Indian Helapa on a platter, garnish with a sprinkle of red chili powder and a few curry leaves for an attractive presentation. Serve with chutneys in small bowls on the side.