Fiyaizi (Crunchy Lentil Dumplings)

My Nan’s favourite!

Fiyaizis, along with Sana Bazi (black chick pea stir fry), are served fresh on the streets of Bangladesh.  They’re available all year round, but especially popular during the month of Ramadhan.  My family travelled to the city of Sylhet many times whilst I was growing up and so I got to eat a lot of them!

I still remember the delightful aroma escaping the bag which my Hufa (uncle) carried into the house on his way back from the mosque after sunset prayers.  He would start calling to everyone in the house from the porch but the spicy smell would have already summoned most of us!  Hufa would unwrap the softened newspaper parcels and invite us to tuck in.  Hands would dive in and out as fiyaizis were devoured by the houseful of extended family during our stay.  If she happened to be visiting, a parcel especially for my Nan would be passed along to her.

Fiyaizi Recipe

(Best served fresh from frying as the dumplings can become too chewy in texture

or too hard - if left for few hours or overnight)

Makes approx: 16-20 depending on size

Prep & Cooking Time: 20 minutes

Ingredients:

175g (half cup) red split lentils (masoor dal)

½ cup water
½ tsp haldi (ground turmeric)
1 tsp dhaniya (ground coriander)
¼ tsp chilli powder
¾ tsp salt
½ medium onion, finely diced
½ handful fresh coriander, chopped
4 tbsp plain flour
Oil for frying

Optional: 1-2 green chillies, chopped (if you like it HOT!)

Preparation:

1. Soak lentils in the water for approx 10 minutes to soften them a little.

2. Blend the lentils and water together so that you have a thick lumpy mixture which still has partially whole lentils in it (this creates the crunchy texture).

3. Transfer the lentil mixture to a bowl and add all of the ingredients listed above (apart from the oil of course!).

4. Mix it all well with your hands.  I advise using your hand because you will be able to feel if the consistency is right. 

5. Test your mixture for flavour: Make a little ball in your hand and press your thumb across it to flatten it out.  Lower the dumpling gently into a pan of moderately heated oil.  (Ensure the oil isn’t too hot, else the dumplings will brown too quickly and remain raw on the inside.)

If the dumpling comes apart in the oil, the mixture is too runny - add a little more flour and mix again. If the dumpling keeps its shape, fry for 2-4 minutes, turning it frequently.

Remove from oil when it is a golden brown colour and place on kitchen towel to allow excess oil to get absorbed. Once cool, taste it and if required, add salt, more spices or fresh chillies to the mixture. If it tastes great, keep frying!

6. Enjoy straight away on their own or with a dip (we had ours with a spicy yoghurt dip – see separate recipe).  Best served fresh from frying as the dumplings can become too chewy in texture or too hard if left for a few hours/overnight.

 There is a 'softer' version of this - Dalir Bora (Lentil Dumplings) which is what me and family  love eating during Ramadhan in the UK. Recipe will be posted up soon!