Vadai

Method

Soak the urid dal in water for 4 hours, then drain thoroughly and grind to a thick, fluffy paste using minimal water, whisking air into the mixture with a hand blender or by hand for 5-7 minutes. Fold in the spring onions, green chillies, coriander, ginger, black pepper, cumin seeds and salt until evenly combined. Heat the oil to 170°C in a heavy-bottomed pan or deep fryer. Wet your fingers and shape the batter into doughnut shapes by taking a spoonful and forming it around your thumb, or use a vadai mould. Carefully slide the vadais into the hot oil and fry in batches, turning occasionally, for 5-7 minutes until they are golden brown and crisp. Remove with a slotted spoon and drain on absorbent paper. Serve hot with coconut chutney and sambar.