Crispy doughnut shaped fritters made with seasoned black gram (lentil) batter.
Course Snack
Cuisine Indian
Prep Time 15 minutesminutes
Cook Time 20 minutesminutes
Soaking Time 3 hourshours
Total Time 35 minutesminutes
Servings 4
Author Syama
Ingredients
1CUrad Dal Notes
WaterAs Needed To Soak
Seasonings
1/2 TspMinced Ginger
2 TbspOnionsFinely Chopped
5- 6Black Pepper CornsCrushed
1PinchAsafoetidaOptional
Salt To Taste
3-4Curry Leaves Torn
Other Ingredients
2-3TbspCold Water
OilTo Fry
Instructions
Soak the urad dal in plenty of water and for at least 3 hours.
Make the batter
Drain the soaked urad dal and grind into a smooth paste in a blender using as little water as necessary (2 to 3 tablespoons of chilled water). If the blender seems to heat up turn off the machine and let it cool before proceeding.
The process of grinding incorporates air into the batter making it light and fluffy like whipping cream. Drop a little batter in a bowl of water. The batter should float.
Transfer to a mixing bowl and add the chopped onions, pepper, curry leaves, ginger , asafoetida and salt to it . Mix well, taste and adjust salt as necessary.
Fry
Pour oil into a frying pan covering the bottom by about 1 inch. Heat the oil to almost its smoking point. Drop a little bit of batter into the hot oil , if it sizzles and floats to top the oil is ready for frying.
Wet the fingers and scoop a lemon sized ball of batter. Make a small hole in the center and slip it into the waiting oil . Repeat and make a few more vadas. (see pictures above)
Keep the heat at medium to medium low and fry the vadas turning a 2 to 3 times to brown all sides evenly.
When all sides are light brown , take off the oil using a slotted spoon and drain on kitchen towels. Repeat the process until all the batter is used up.
Serve wit coconut chutney or sambar.
Notes
Use skinned urad dal.
Make the vada batter just before frying.
Wet the fingers every time before scooping batter.
All the seasonings except salt are optional !
The vada batter can be shaped on a parchment or grease proof paper and transfer to the oil.
Alternately drop one scoop of batter into the oil and push the handle of a wooden spoon right in the center to create a hole. Twirl the handle a few times to make the whole wider.
Asafoetida might contain traces of wheat - so if you are looking for gluten free versions do not use it.