Friday, June 5, 2015

Baya Kyaw ~ Burmese Yellow Split Pea Fritters

Today's fritters are from Burmese Cuisine. Burmese includes dishes from various regions of the Southeast Asian country Burma which is now known as Myanmar. Burmese Cuisine is influenced by Indian, Chinese and Thai Cuisine.

Baya kyaw is a popular snack found in Burma. These are  simple to make and  very tasty.  These crispy fritters are made with  Yellow Split Peas paste with some simple spices.  These look and taste some what similar to Indian Masala Vada which are also made of lentils. Baya Kyaw are served with red chili  sauce or Tamarind sauce.

Baya Kyaw can be served as an appetizers  or snack in parties. Had  these crispy fritters on a rainy day which a cup of hot Tea. Believe me they taste soo good. This recipe goes to the 3rd day of BM 53, under "Bring on Fritters". Found this interesting   recipe on you tube. Here are the ingredients and preparation for this recipe....





Ingredients:


Yellow split peas 2 cups
Onion  chopped 1 cup
Chili powder 1 spoon
Cilantro chopped 1 cup
Green / Red chili 1 finely chopped
Turmeric powder 1/2 spoon
Salt to taste
Oil for deep frying


Preparation:


Wash and soak yellow split peas over night.
Drain water and wash it again.
Divide The split peas into 3 equal parts.
Grind one portion of soaked  peas to smooth paste.
Grind 2nd portion to a course paste.
3rd portion will be adding as it is.
Mix all the 3 portions of split peas in a mixing bowl after grinding.
Add chopped cilantro chili powder, turmeric powder, chopped chili and salt.
Mix everything well and keep aside.
Heat oil in pan to deep for the fritters.
Scoop a teaspoon of mixture and use another spoon to drop the mixture into hot oil.
Fry few fritters at a time till brown and crispy.
Remove and transfer onto paper towel to remove excess oil.
Serve as it is or with any chili or tangy sauce.






Check to see what my fellow bloggers are cooking for BM 53



This recipe also goes to Kids Delight event hosted by Sandhya Ramakrishnan for this month.

20 comments:

Priya Suresh said...

Yes these fritters are almost like our masala vadas, you nailed them prefectly.

Sarita said...

Yeah I can relate the tasty.. They look super yummy.Enjoyed reading all your fritter recipes.

Rajani S said...

It does lok a lot like our masala vada :D

praba bubesh said...

fritters look so crispy...burmese cuisine is intriguing...

The Pumpkin Farm said...

My MIL makes these but we never it was called this..yours look mouthwatering

Sapana Behl said...

Those fritters looks delicious and tasty too.I also made them for BM

Archana Potdar said...

These look like Chanadal Vada. Look great.

Harini-Jaya R said...

Very interesting to note that these are made in Burma as well.

vaishali sabnani said...

I like the three ways in which they are divided and pulsed! . This will definitely five them
A wonderful crunch. Bookmarking!

Usha said...

Oh yes, these taste like masala vada I liked these too.

Pavani N said...

They sure look like masala vada. Must have tasted awesome.

komal singh said...

I like your post, very nice...I like this mixer grinder.
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Sandhya Ramakrishnan said...

They do look like our masala vadai! Lovely recipe :)

Padmajha PJ said...

Very nice fritter Sushma. Love the use of moong dal

Priya Srinivasan said...

oh yes, they definitely look like out masala vadai's!!! such an irresistible snack!!

Chef Mireille said...

wow yummy looking fritters

veena krishnakumar said...

Bookamrking. Looks absolutely delicious

Varadas Kitchen said...

Very similar to masala vada. The similarities in cuisines always amazes me.

Sowmya :) said...

Can imagine the crunch and texture in these fritters! Sounds perfect for a rainy Sunday.

Suma Gandlur said...

That pulses divided and pulsed two different ways greatly add to the texture of the fritters.