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Receta Aama Vadai ~ Paruppu Vadai ~ Spiced lentil fritters ~ Dal Vada - a step by step
Add a photoFried lentil fritters
Ingredientes
- Kadalai Paruppu / Channa Dal - 2 cups
- Tuvaram Paruppu / Toor Dal - a handful
- Red chillies - 4 to 6 (not Kashmiri Variety) - adjust spice
- Salt - to taste
- Ginger grated - 2 tsp
- Grated coconut - 3 TBSP (optional but recommended)
- Turmeric - a dash
- Coriander and curry leaves
- Oil - to deep fry
Direcciones
- 1) Wash and soak the dals separately with the red chillies for 45 mins - 1 hr.
- 2) Drain completely.
- 3) Now keeping aside a handful or two of the soaked dal, grind the rest of the dals with turmeric, grated coconut, ginger, chillies to a coarse paste without ANY water. Remove to a bowl.
- 4Now to the pulsed paste, add the whole soaked dals, salt, coriander and curry leaves and mix well. Do not add water at any stage, except while soaking as the vadais will go runny as well as absorb extra oil.
- Cover the lentil dough with cling wrap and refrigerate for a max of 20 mins (this helps me every time as the salt coagulates under refrigeration and the vadais turn very crispy).
- 5) Divide into equal lemon sized balls and pat gently into a small patty. Makes 20- 25 approx. Heat the oil meanwhile for frying.
- To check if the oil is hot, pinch out a small dough into the oil. If it rises to the top immediately, it is ready.
- 7) Move the flame to medium-high now, and slide the vadais in batches. Fry on this heat only for perfect vadais.
- 8) Serve hot with a cup of tea or as part of a South indian Thali .
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 52g | |
| Recipe makes 4 servings | |
| Calories 183 | |
| Calories from Fat 145 | 79% |
| Total Fat 17.29g | 22% |
| Saturated Fat 15.33g | 61% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 10mg | 0% |
| Potassium 186mg | 5% |
| Total Carbs 7.95g | 2% |
| Dietary Fiber 4.7g | 16% |
| Sugars 3.22g | 2% |
| Protein 1.73g | 3% |
