Mixed Dhal Vada

At teatime Maya Kaimal's aunt serves these freshly fried vada, or fritters, made with two kinds of ground dhal.

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  • Servings: MAKES ABOUT 30 VADA

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  • 1/2 cup split urad dhal (3 1/2 ounces)
  • 1/2 cup thoor dhal or yellow split peas (3 1/2 ounces)
  • 2 tablespoons water
  • 3/4 cup finely chopped onion
  • 1/4 cup chopped cilantro
  • 2 teaspoons minced fresh ginger
  • 1 serrano or Thai chile, minced
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon cayenne pepper
  • 1/8 teaspoon asafetida
  • Salt
  • Vegetable oil, for deep-frying

How to make this recipe

  1. Rinse the 2 kinds of dhal separately in several changes of water, then soak for 4 hours. Drain before using. In a food processor, combine the dhals with the water and pulse until finely ground but not pureed. Transfer the dhals to a medium bowl and add the onion, cilantro, ginger, serrano chile, cumin, cayenne, asafetida and 1 1/4 teaspoons of salt.

  2. In a wok, heat 2 inches of oil to 325°. Scoop scant tablespoons of the vada batter onto a wax paper—lined plate and flatten slightly. Slide 5 or 6 patties at a time into the hot oil and cook, turning once, until deep golden brown, about 5 minutes. Using a slotted spoon, transfer the fritters to paper towels to drain. Sprinkle with salt and serve at once.

Serve With

Sweet small bananas.

Contributed By Published March 1998

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