We Melayus (Malays) here in Malaysia refer to this delicious snack as masalodeh. I can’t recall when and how my love affair with this crispy dhall dumpling began but it has been one of my favorites for a long time. When I used to live in KL, it wasn’t very difficult to get them. Some mamak restaurants sell them for breakfast or tea, and a few roadside stalls have them too. But eversince I moved to Miri last year, I haven’t come across any place selling masalodeh. Yet. Not that I have been looking heheh!
The craving for masalodeh came up a few days back, when I came across a picture of it while browsing cooking sites on the internet. I know that finding them here in Miri is going to be quite difficult and I didn’t feel like starting a search operation either. Well, at least, not one that involves walking or driving. So the only searching I did was online. I came upon a few blogs and videos with an equal variations in the recipes.
Finally, I decided on this one:
I, of course, did not put cinnamons in my recipe (heee!!). I didn’t have coriander leaves and green chillies either so I opted those out as well. As for the dried chillies, instead of putting them in the processor along with the dhall, I cut them into coarse strips (about 1cm length) and add them later, together with the curry leaves (also coarsely chopped) and salt. I used a food processor to ground the soaked dhall, half finely, and the other half coarsely cause I like my masalodeh crispy!
I don’t quite catch what flour the chef in the video used as a binding agent, so I used all-purpose (wheat) flour instead and err… I did add 1 small (grade C) egg as some recipes call for. It turned out pretty sticky for me to work with so I used plastic to round the mixture into balls and flatten them a bit before putting them in hot oil.
People, my masalodeh turned out awesome! It was crispy and I just love the spiciness of it as I bit into the coarse chillies and curry leaves. Will definitely make this again!
Oh… sorry I don’t have pictures of my finished product because honestly, I couldn’t wait to dig in and taking pictures was the last thing on my mind. Will take them pictures next time, okay?
- Soaking the dhall for 5-6 hours wasn’t quite enough as the dhall was still pretty hard after frying. Though I like the crispiness, it could’ve been a little tenderer and easier to chew. I think soaking overnight would be better.
- Drain the dhall completely! It must be almost dry.
That’s it. It’s almost fool proof! Anybody can do it =)