It is an Indian snack. I thought it was called magelek. It was an old time favourite and I haven't had it for years. I don't know where to get them nowadays. I searched for the recipe online, but in vain. Somehow, I found out by accident from the images, that it was also called vadai. My friend once told me that it is so simple to make this, so I gave it a try.
After all the kuih raya during the festive season, this is a refershingly different taste. Since all the kuih raya that I made finished by the 2nd and 3rd day of Raya, either I replenish them, or just buy a few more....haha! I think I will make some some more. But not just yet!
Somehow the thought of producing something spicy and savoury seems much more inviting as opposed to the creamy yummy taste of raya cookies. Later! lol
150gm dhal - soaked
1 onion - diced
1 garlic - chopped
1 red chili - chopped
1/2 tbsp curry leaves - thinly sliced
1/2 tsp cumin
2 tbsp rice flour
Soak dhal for a few hours.
Blend with cumin coarsely.
Add all other ingredient.
Shape into paties and fry to golden brown.
Crispy on the outside, soft and yummy in the inside... Think about it!
Edited: 3rd Oct 2009
I just realised that dhal is not known at some parts of the world, esp America and Europe, so for the benefits of our friends, I am attaching here some info and nutritious value of dhal.
Toor Dhal is in fact a pigeon pea and not a lentil as you might expect from its appearance. The dhal is prepared by milling dried pigeon peas to remove a thick coat and to split the seed. The origin of the plant is unclear, although they are now mainly grown in India. Young green pigeon peas are eaten in the Caribbean. Pigeon peas are noted for being highly nutritious, as well as for their delicate sweet flavour.
Typical nutritional values per 100g cooked pigeon pea dhal:
energy 496 kJ / 117 kcal