🧆 Kumaoni Dal Vada

20 fritters · prep 20 min + 4 h de trempage · cook 20 min

Ingredients

• 300 g skinned black lentils (urad dal)
• 1 onion
• 2 green chillies
• 1 piece of ginger
• 1 tsp cumin seeds
• Cilantro leaves
• Oil for frying
• Salt

Method

1. Soak the lentils 4 h, then drain them VERY thoroughly: excess water is what makes the fritters drink up the oil.
2. Blend to a thick paste with as little water as possible.
3. Whisk that paste by hand for 3 to 4 minutes: it should lighten and turn fluffy — that is what makes vada soft inside. A small ball dropped into a glass of water should float.
4. Add the onion, chillies, ginger, cumin, cilantro and salt at the last moment (salt added early thins the batter).
5. Fry in small batches at 170°C for 4 to 5 min, until golden and crisp.
6. Serve hot with chutney or yogurt.

Adapted from Get Curried (YouTube)

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