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Deliciously crunchy, lentil or dal fritters, Vatidar Na Bhajia is a famous Mombasa Street Food. Enjoy piping hot with fresh coconut chutney, as an evening snack.
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Course Appetizer, Snack, Starter, Street Food
Cuisine Kenyan
Servings 24 pieces


For the Vatidar Bhajia Batter:

  • 1 cup chora dal
  • ½ cup moong dal or chana dal
  • 1 cup fenugreek or amaranth leaves chopped
  • ½ cup raw mango grated
  • 1 tsp cumin seeds
  • 1 tsp salt
  • 1 tsp ginger paste
  • 1 tsp green chilli paste or 2 chillis finely chopped
  • ½ cup finely chopped onion

For the Coconut Chutney:

  • ½ cup raw mango grated
  • 2 cups fresh coconut grated
  • 2 to 3 green chillis
  • ½ inch fresh ginger piece
  • ½ tsp salt
  • ½ tsp cumin seeds roasted
  • 1 to 1¼ cups water
  • oil for deep frying


Preparation of Vatidar Na Bhajia:

  • Soak both the lentils separately in warm water for 6 to 8 hours.
  • Drain into a colander or sieve and wash under tap water.
  • Grind both the lentils separately in a food processor. It should be coarse and not fine.
  • Mix both the ground lentils.
  • Add the rest of the ingredients for the bhajia. Mix the batter very well.
  • Heat oil in a wok or karai over medium heat. Drop a small piece of batter  in the oil. If it comes up immediately, the oil is ready.
  • Take a tablespoon of batter and using your fingers pat it into a round flattish shape. Drop into the hot oil. Repeat till you have about 6 to 8 bhajias in the oil. Lower the heat and start turning the bhajias, starting with the one you dropped in first.
  • Fry till they are crispy and golden brown. Remove and put on a kitchen towel or colander to drain out the excess oil.
  • Before frying the next batch, make sure the oil is hot.
  • Serve hot with the chutney.

Preparation of Coconut Chutney:

  • To prepare the chutney, put all the ingredients into a blender. Blend till the mango becomes like a paste.


  • Can freeze the mixture till you need it again.
  • Use these bhajias instead of falafel.
  • Whip the batter for 5 minutes before you make the bhajias. This makes the bhajias softer.
  • If you are using moong dal, don't throw away the skin. Just grind the lentils with the skin.
  • The batter keeps well for 2 to 3 days in the fridge.
  • Adjust the amount of chillis according to your taste.
  • Use your thumb to gently push the shaped batter into the oil.
Keyword Dal Bhajia, Vatidar Na Bhajia, Vatidar Na Bhajia , Mombasa Style