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Receta Aama Vadai ~ Paruppu Vadai ~ Spiced lentil fritters ~ Dal Vada - a step by step recipe

by momchef

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.
4. 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.
5. 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).
6. Divide into equal lemon sized balls and pat gently into a small patty. Makes 20- 25 approx. Heat the oil meanwhile for frying.
7. 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.
8. Move the flame to medium-high now, and slide the vadais in batches. Fry on this heat only for perfect vadais.
9. Serve hot with a cup of tea or as part of a South indian Thali .

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