Black Gram Fritters Indian Recipe

Black Gram Fritters Indian Recipe

Ingredients

• recipe for : Medu Vada
• 1 cup split black gram (urad dal), soaked in 3 cups of water for 4 hours or overnight, rinsed and drained
• 1/2 teaspoon cumin seeds
• 1 green chile, chopped, (seeds removed to reduce heat)
• 1 (1/2-inch) knob of ginger
• good pinch of asafetida (omit to make gluten-free).
• 1/4 teaspoon freshly crushed black pepper (omit pepper for Dahi Vada, opposite)
• 3 to 5 tablespoons water
• 1 teaspoon salt, plus more if needed
• 1 teaspoon baking powder (use only if baking)
• 1/4 teaspoon baking soda (use only if baking)

Method

1. Transfer the soaked black gram to a wet grinder or food processor
2. Process for 1 minute
3. Add the cumin, chile, ginger, asafetida, black pepper if using, and 1 teaspoon salt
4. Process or grind in bursts of 30 seconds, adding water a little at a time, until you have a thick, fluffy mixture, 3 to 4 minutes
5. Use a spatula to move the lentils between bursts
6. Do not use too much water
7. The mixture should be fluffy, thick and slightly gritty
8. Check to see if the batter is aerated well by dropping a teaspoon of the batter into a cup of water
9. It should float
10. If the batter is not aerated and fluffy, then transfer it to a bowl and stir it briskly with a spoon for a minute to aerate
11. To fry the vadas: Pour about 2 inches of oil into a skillet over medium heat
12. When the oil is hot, dip an ice cream scoop or your hand in water, pick up some batter in the scoop, and carefully place the batter in the oil
13. Repeat to make several more vadas
14. Fry over medium heat, for 2 to 4 minutes each side, or until golden on both sides
15. Place the fritters on a paper towel-lined plate to drain
16. Serve warm with sambhar and coconut chutney or make Dahi Vada (see next page)
17. To bake the vadas: Preheat the oven to 400°F
18. Drop the batter into a well-greased doughnut pan and bake for 16 to 18 minutes
19. Process in bursts of 30 to 45 seconds
20. Process in bursts of 30 to 45 seconds
21. How to Make Dahi Vada
22. To make Dahi Vada: Soak the vadas in a quart of water for half an hour
23. Squeeze the water out by flattening them lightly between your hands
24. Place in a serving bowl
25. Whisk 1 cup nondairy yogurt with 1/4 cup water until smooth and pour over the vadas
26. Drizzle tamarind date chutney liberally
27. Sprinkle goodly with salt, ground cumin, cayenne, and chaat masala
28. Serve

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