Ingredients
- This strange sounding fritter is the Konkan version of the South Indian doughnut shaped vada, made with white Urad Dal. They are easier to make than vada’s because they don’t require shaping. Served as a snack with tea instead of ‘biscuits’, they cook very quickly but should be served straight out of a fryer.
- Adding lentils with skin on makes the fritters crispier.
- Ingredients for approximately 30 1.25 inch pieces
- 250 grams urad dal or split Bengal gram
- 4 tablespoons black urad (urad with the skin on) (optional)
- 2 tablespoon grated white coconut, if using defrosted squeeze all liquid out of it
- 6 fresh green curry leaves, finely chopped
- 1 teaspoon ginger root peeled and finely chopped
- 2 Indian green chilies chopped very finely and rubbed with 1 teaspoon salt
- salt to taste
- Vegetable Oil for frying
Instructions
- Wash and soak both urad dals together in excess water for 2.5 hours . Wash and drain completely.
- Grind to a smooth paste 5-7 minutes, turning the motor on an off to scrape the insides with a spatula. Add water, a tablespoon as a time (max about 1/4 cup) to produce a thick, fluffy and creamy batter. The batter should not be runny. You should be able to scoop it up with a spoon.
- Stir in coconut, curry leaves, ginger and salted green chillies. Taste for salt. If you are serving these with a salted chutney adjust levels accordingly.
- Heat 2-3 inches of oil in a small wok or kadai on medium flame.
- Drop 1 tablespoon of batter into the hot oil. If it sizzles and rises to the top the oil is ready for use.
- Cook the first fritter till golden brown, drain, cool 1 minute and taste to make sure the insides have cooked through. The interior should be spongy.
- Using a serving spoon drop about 1 tablespoon in the rough shape of a ball into the hot oil, holding the spoon close to the oil as possible. Fry till golden on all sides. Fry 4-5 at a time or as many as you are comfortable handling but do not over crowd the kadai.
- Drain completely and serve immediately with ketchup, white coconut chutney or white ginger chutney.
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