Crispy lentil‑rice chilies are a popular street‑food snack in many parts of North India, especially during festivals and school tiffins. They originated as a way to use leftover dal and rice, turning them into a protein‑rich, crunchy treat that families could store for days.

In Punjab, the chilies are often spiced with garam masala and served with tamarind‑date chutney. In South India, a similar snack called "Paniyaram" uses rice‑lentil batter but is softer and paired with coconut chutney. The version on Anukriti Cooking Recipes uses three dals and two distinct chutneys for a balanced sweet‑sour profile.

It is usually served hot, straight from the pan, accompanied by sweet tamarind chutney and a tangy green mint chutney. It is common to garnish with a drizzle of melted butter and a sprinkle of chaat masala before eating.

These chilies are a favorite for school‑day tiffins, weekend family breakfasts, and festive gatherings like Diwali or Navratri where quick, protein‑packed snacks are needed.

The combination of three different dals with rice creates a unique texture—crunchy on the outside and soft inside—while the dual chutneys provide a perfect sweet‑sour‑spicy balance that is rarely found in a single snack.

Authentic ingredients include chana dal, urad dal, moong dal, basmati rice, yogurt, and traditional Indian spices. Substitutes can be split chickpeas for chana dal, split urad for whole urad, or any short‑grain rice if basmati is unavailable.

They pair beautifully with a simple cucumber raita, a bowl of spiced lentil soup (dal), or a light vegetable pulao. The sweet and tangy chutneys also complement samosas or pakoras served at the same meal.

Common errors include over‑soaking the dal, over‑blending the batter into a smooth paste, using low heat for frying, and adding too much water to the chutney. Each of these leads to a soggy texture or bland flavor.

The thin coating creates a delicate, crispy crust without weighing down the delicate dal‑rice interior. A thick batter would trap moisture, making the chilies soft rather than crunchy.

Yes. After frying, let the chilies cool completely, then store them in an airtight container in the refrigerator for up to 3 days. Re‑heat briefly in a hot pan to restore crispness before serving.

The YouTube channel Anukriti Cooking Recipes specializes in easy‑to‑follow Indian home‑cooking tutorials, focusing on nutritious vegetarian dishes, snack ideas, and step‑by‑step guides for busy families.

Anukriti Cooking Recipes emphasizes health‑focused twists—like using three different dals for extra protein—and provides detailed storage and make‑ahead tips, whereas many other channels focus mainly on taste without addressing nutrition or longevity.