Vada (Savory Lentil Fritters)

Mise-en-place

Ingrediënten

De bereidingswijze

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1. 1

   Rinse the urad dal thoroughly under cold water.

   Ongeveer 2 min

2. 2

   Soak the rinsed urad dal in fresh water for at least 3 hours, or preferably overnight.

   Ongeveer 3 uur

   Tip van de kok: Soaking helps the dal soften and makes it easier to grind into a smooth batter.

3. 3

   Drain the soaked urad dal completely, ensuring no excess water remains.

   Ongeveer 1 min

4. 4

   Transfer the drained urad dal to a blender or food processor.

5. 5

   Add water gradually and blend until you achieve a thick, smooth, and fluffy batter.

   Ongeveer 5 min

   Tip van de kok: Use as little water as possible to keep the batter thick; a thick batter is crucial for crispy vadas.

6. 6

   Transfer the batter to a large bowl.

7. 7

   Stir in the green chili, ginger, curry leaf, onion, black peppercorn, and salt into the batter.

   Ongeveer 2 min

8. 8

   Heat vegetable oil in a deep pan or kadai over medium heat until it reaches 175°C (350°F).

   Ongeveer 5 min

   Tip van de kok: To test the oil temperature, drop a small piece of batter; it should sizzle and rise to the surface immediately.

9. 9

   Wet your hands with a little water to prevent sticking.

10. 10

    Take a small portion of the batter, flatten it slightly, and make a hole in the center with your thumb.

    Tip van de kok: The hole helps the vada cook evenly.

11. 11

    Carefully slide the shaped vada into the hot oil.

12. 12

    Fry a few vadas at a time, ensuring not to overcrowd the pan, until they are golden brown and cooked through, about 3-5 minutes per batch.

    Ongeveer 10 min

    Tip van de kok: Flip them occasionally for even browning.

13. 13

    Remove the fried vadas with a slotted spoon and place them on a paper towel-lined plate to drain excess oil.

    Ongeveer 1 min

14. 14

    Serve hot with coconut chutney or sambar.