by pauljoseph
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pauljoseph's Notes:
Expand2 cups thuvar dal or yellow split peas Ask a question about this ingredient
3 or 4 hot green chilies, finely chopped Ask a question about this ingredient
Salt to taste Ask a question about this ingredient
1 onion thinly chopped Ask a question about this ingredient
1 tablespoon grated fresh ginger Ask a question about this ingredient
1 sprigs of curry leaves Ask a question about this ingredient
5 cups vegetable, oil for deep-frying Ask a question about this ingredient
Soak thuvar dal in water for 3 hours and then drain
Ask a question about this stepIn a food processor combine three tablespoons of the soaked thuvar dal with salt and grind to a thick purée.
Ask a question about this stepAdd the remaining soaked thuvar dal and grind coarsely. Since the dal absorbs water during soaking, there is no need to add extra water when grinding .The ground mixture should be very thick so that it can be shaped into small discs.
Ask a question about this stepRemove from the processor, sprinkle chopped chilies, onion, grated ginger, and curry leaves and mix well.
Ask a question about this stepHeat the oil in a heavy bottomed wok
Ask a question about this stepWhen the oil is hot, wet the palms of your hand and shape about two tablespoons of the dal mixture into a 1 1/2 to 2 inch round disc.
Ask a question about this stepSlide the vada gently into the hot oil. Repeat with the remaining mix. Fry vadas for approximately 3 to5 minutes till they turn golden brown and crisp
Ask a question about this stepUrad dal tends to be pretty glutinous, if used by itself.. (of course there is another variety of vada, known as 'medu vada' which is made with only urad dal...)
soak 1 cup of split dehusked urad, process till smooth in a food processor with 1-2 chopped green chillies, a generous sprinkle of crushed black pepper & a sprigs worth off curry leaves & salt of course( the consistency should be almost that of soft whipped egg white). you can either deep fry them by dropping spoon fuls of it into hot oil & frying till its golden brown (ideally in a doughnut shape, but getting that right manually is pretty hard).
I've taken to liberally greasing a waffle pan with oil and dropping the batter in to make waffle medu vada. seldom resort to the deep frying anymore!
http://www.panfusine.com/2010/05/waffling-around-pictorial.html
Thank you so much! Can't wait to try these.
Thank you boulangere and Panfusine Better you use Pigeon pea or toor dāl http://en.wikipedia.org/wiki/Pigeon_pea or Chana dal we use only toor dal urad dal we use for making Iddly or dosa http://indiankeralafood.blogspot.com/2010/01/blog-post.html
In India you can find thousands varieties of street food
thank you for your comment boulangere
Thank you Panfusine
makes me want to fry up some right now!! I LOVE these masala vadais
Beautiful, PaulJoseph. I've been wondering what you would submit.
Seeing all the recipes submitted for street food so many are from India, this recipe sounds absolutey delicous and I am amazed at the variety and am learning so much about India's rich cultural heritage through this amazing food.
Anita is a vegan pastry chef & founder of Electric Blue Baking Co. in Brooklyn.
Pauljoseph, could I make this using urad dal?