The vada is a generic type of snack from South India and this one looks like a doughnut where the hole is a defining feature. It's made by soaking split urid lentils and spicing them up with cumin and fresh green chillies. These should be lovely and soft inside and crisp on the outside, so make sure the batter is the right consistency. Top tip - don't let the batter sit around cook these straight away.
Ingredients
250g split urid dhal, soaked for 2 hours
1 tsp black peppercorns
1 tsp cumin seeds
1 onion, chopped roughly
2 green chillies
1 tsp salt
Rapeseed oil to deep fry
Method- Drain the lentils in a sieve and start to grind the cumin and peppercorns in a pestle and mortar.
- Heat the oil for frying in a kharai or wok.
- Place the lentils, chilli, spices, salt and ground spices into a blender and grind to a thick paste like batter almost a bit like putty. If it is too dry add a touch of water, but not too much as you do not want a watery batter.
- Test by dropping in little batter. If it bubbles and rises straight away then it is ready.
- Wet your hand and scoop up a small hand full of the mixture.
- Gently push a thumb hole into the centre of the vada giving it its characteristic doughnut shape.
- Carefully place the vada into the hot oil and cook until a golden brown colour on both sides.
- Remove and set on some kitchen roll.