Description
Spicy and mouth watering snack from the western region of India (Gujarat).
Ingredients
- 1 cup Split Bengal Gram
- 1 cup Split Green Gram
- 2 cups Water
- ½ cups Diced Onion
- 3 whole Green Chilies, Deseeded And Thinly Chopped
- ¼ cups Coriander (or Cilantro) Leaves, Thinly Chopped
- 1 teaspoon Ginger Paste
- 2 teaspoons Lemon Juice
- 1 pinch Asafetida
- 2 teaspoons Cumin Powder
- 1 teaspoon Red Chili Powder
- 2 teaspoons Salt
- ½ cups Olive Oil – For Deep Frying
Preparation
In a medium pot, soak split bengal gram and split green gram with the cups of water for 2 hours. Drain water and, using an electric grinder, grind the soaked dal mixture to a thick coarse mixture (ground enough to form a lumpy dough) using a little additional water.
To this mixture, add onion, green chilies, coriander leaves, ginger paste, lemon juice, spices, and evenly mix everything.
Heat oil in a nonstick wok on medium flames for frying.
Now there are 2 ways of shaping the mixture:
Method 1: You may pour the ground mixture into hot oil using spoons. A medium wok can accommodate 6-7 spoonfuls of fritters at a time. (This is the method I use.)
Method 2: Wet your hand using a little water, take a small amount of ground mixture, shape it into a dumpling and drop it carefully into the hot oil for frying. A medium wok can accommodate 5-6 dumpling-shaped fritters at a time.
Cook fritters/vada on medium heat for 1 minute before turning on the other side. Cook till both sides become golden brown then remove to a paper towel to get rid of any excess oil.
Before serving, remove the paper towel. Serve hot.
