Crispy Lentil Fritters with a Spicy Twist

Ingredients

• 1 cup (200g) urad dal (split black lentils) 1 cup (200g) urad dal (split black lentils)
• 1 tablespoon rice flour 1 tablespoon rice flour
• 1 teaspoon cumin seeds 1 teaspoon cumin seeds
• 1 teaspoon grated ginger 1 teaspoon grated ginger
• 1 tablespoon chopped curry leaves 1 tablespoon chopped curry leaves
• 1 green chili, finely chopped 1 green chili, finely chopped
• Salt to taste Salt to taste
• Oil for deep frying Oil for deep frying

Nutrition

• Calories (kcal / KJ): 150 kcal / 628 KJ
• Fat (total, saturated): 5g, 1g
• Carbohydrates (total, sugars): 20g, 1g
• Protein: 7g
• Fiber: 4g
• Salt: 0.5g

Preparation

1. 1.
   Wash the urad dal thoroughly and soak it in water for 4-5 hours.
2. 2.
   Drain the soaked dal and grind it to a smooth paste using a blender or a food processor.
3. 3.
   Transfer the dal paste to a mixing bowl and add rice flour, cumin seeds, grated ginger, chopped curry leaves, green chili, and salt. Mix well to combine.
4. 4.
   Heat oil in a deep pan or kadai over medium heat.
5. 5.
   Wet your hands with water and take a small portion of the batter. Shape it into a round disc with a hole in the center, resembling a donut.
6. 6.
   Gently slide the shaped vada into the hot oil and fry until golden brown and crispy on both sides.
7. 7.
   Remove the vadas from the oil and drain them on a paper towel to remove excess oil.
8. 8.
   Serve hot with coconut chutney and sambar.

Treat your ingredients with care...

• Urad dal — Ensure that the dal is soaked well to achieve a smooth batter consistency. Grinding it to a fine paste is crucial for the texture of the vadas.

Tips & Tricks

• To make the vadas extra crispy, add a tablespoon of rice flour to the batter.
• For a spicier version, increase the quantity of green chilies or add a pinch of red chili powder.
• Soaking the lentils for the right amount of time is crucial for achieving the perfect texture.

Serving advice

Serve the Spiced Medu Vada hot with coconut chutney and sambar for an authentic South Indian experience. They are best enjoyed immediately after frying.

Presentation advice

Arrange the crispy vadas on a platter, garnish with a sprinkle of chopped curry leaves, and serve with small bowls of coconut chutney and sambar for dipping.