Crisp Urad Dal Doughnut Fritters with Pepper and Curry Leaves

What you need

• 200 g (1 cup) urad dal, white, split and skinless
• 1/2 tsp black peppercorns, coarsely crushed
• 1/2 tsp cumin seeds
• 10 leaves curry leaves, finely chopped
• 2 tsp ginger, finely chopped
• 2 green chilies, finely chopped
• 1 pinch asafoetida
• 1/2 tsp salt
• 1 l (4 cups) neutral oil, for deep frying

Method

Restated from the original video

1. 1

   Rinse the urad dal in several changes of water until it runs mostly clear.

2. 2

   Cover the dal with plenty of cold water and soak for 4 hours or overnight. Drain well.

3. 3

   Grind the dal in a blender or wet grinder with 3-4 tbsp of cold water, adding the water a spoonful at a time, until the batter is thick, smooth and fluffy.

4. 4

   Drop a small spoonful of batter into a bowl of water. If it floats, the batter is aerated enough. If it sinks, beat it by hand for 2 min and test again.

5. 5

   Fold in the peppercorns, cumin seeds, curry leaves, ginger, chilies, asafoetida and salt.

6. 6

   Heat the oil in a deep pan or wok to 175 °C (350 °F).

7. 7

   Wet your palm, scoop up a golf-ball portion of batter and flatten it slightly. Poke a hole through the middle with a wet thumb. Slide it straight into the oil.

8. 8

   Fry 4 or 5 vadas at a time without crowding the pan. Turn them once they are pale gold, then fry until deep golden and crisp, 5-6 min in total.

9. 9

   Lift the vadas out with a slotted spoon and drain on paper towels. Keep the oil at 175 °C (350 °F) between batches.

10. 10

    Serve hot with a bowl of sambar.

Imported from vegrecipesofindia.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.