These Burmese Split Pea Fritters are similar to South Indian Vadai. They are quite easy to make and quite delicious. It is interesting to read what I wrote back in the early 2000’s. Now I love vadai of all forms. They are even great with breakfast.
Bayagyaw (Burmese Split Pea Fritters)
Easy! And a great snack or starter. It is often served with drinks or even afternoon tea or coffee. Or it can be a side dish to a curry. I made these as Gil was coming around for a cuppa. They went down a treat, and within 5 minutes – but it was probably me that ate the most!.
Later I mentioned how very very yummy these were to an Indian friend of mine, and he explains that similar dishes are quite traditional in India too. No doubt they were taken to Burma through Indian migration at some stage over the past few centuries.
|115 g dried yellow split peas, or a yellow dhal lentil, soaked at least overnight and up to 24 hours||1 medium onion, chopped||2 small red chillies, chopped|
|2 kaffir lime leaves, chopped||2 Tblspn coriander leaf and stem||0.5 tspn ground turmeric|
|0.5 tspn salt||1 Tblspn cornflour||Oil for deep frying|
Drain the split peas, rinse and drain well. Place in a blender bowl with 4 Tblspn water and all other ingredients except the oil. Mix thoroughly to form a chunky paste.
Heat the oil for deep frying. Scoop up a heap of paste with a teaspoon, and use a second one to ease a smooth oval of paste into the oil. Repeat until all paste has been used (you may have to fry in batches) and all the pellets have been fried until golden brown. Remove and drain the fritters as they are cooked, and serve immediately.