Recipe by
Total Time:
30-45 minutes
Serves: 2
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Saute Recipe
Difficulty: Easy

Take a look at more Side-Dish Recipes. You may also want to try Chich Barak Kebbe, Lemon Leaf Mint Thogayal , Taiwanese Hamburgers, Chettinad Kathrikai Avial

Rate This Recipe


  • 1 cup - black channa or channa dal
  • 2 - red chillies
  • 1 tsp - jeera
  • For seasoning:
  • 1 - large onion chopped
  • 2 - green chillies chopped
  • 5 or 6 - flakes of garlic (optional)
  • 2 - stems of curry leaves
  • 1 tbsp - channa dal
  • 1 tbsp - urad dal
  • 1 tsp - jeera (cumin seeds)
  • 1 tsp - rai (mustard seeds)

How to Make Eriseri

  • Soak black channa or channa dal overnight and drain it.
  • Grind it into a coarse paste (Add red chillies, jeera and salt to taste before grinding).
  • Pour this paste into a shallow vessel and steam for 10 minutes or until cooked. (Once done, it should not stick if you dip a fork in.)
  • Allow to cool and separate with a fork to loosen the mixture.
  • Heat 2 tbsp oil and add channa dal and urad dal. When they begin to turn brown, add jeera and rai to splutter.
  • Add curry leaves, chopped onions and chopped green chillies.
  • When onions are cooked, add garlic flakes and the steamed mixture.
  • Mix and leave them on flame for moisture to evaporate and also for garlic flakes to cook. It should be dry in consistency.
  • Garnish with chopped cilantro. Serve with rice.