Chana dal vadai (deep-fried yellow split pea doughnuts with dill)

Votes: 3

Time: --
Servings: 3-4 as an appetizer

Chana Dal Vadai (Deep-fried Yellow Split Pea Doughnuts with Dill) - A Detailed Recipe.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1 cup washed chana dal (yellow split peas)
1 clove of garlic
A piece of ginger 0.5 cm long.
1 hot green chili pepper, stem removed
1/4 cup water
1/2 cup finely chopped onion
2-3 tbsp finely chopped fresh dill
10-15 fresh curry leaves (optional)
Salt to taste
1/4 - 1/2 tsp ground black pepper
Vegetable oil for deep-frying

Ingredient Substitution Suggestions

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Recipes with similar ingredients: peas, chili pepper, onions, garlic, ginger root, curry leaves, dill

Cooking the dish according to the recipe:

Cover the dal with enough water and let it sit for 2 hours. Drain. In a food processor, puree the garlic, ginger, and chili pepper.

Add the strained dal and process again, adding 1/4 cup water to form a fairly smooth paste. Be careful not to add too much water, otherwise the doughnuts won't hold their shape.
Transfer the mixture to a large bowl. Add the onion, dill, curry leaves, salt, and pepper. Mix well.

Heat oil in a wok or deep fryer over medium-high heat. Using your fingers, form walnut-sized balls of dough and carefully drop them into the hot oil, drizzling a little oil over the doughnuts to help them set.

When the bottoms are lightly browned, carefully flip the donuts and fry the other side. Cook for a few minutes, until they're lightly golden brown all over. Place on a paper towel to absorb excess oil and serve hot.

Categories:

recipe / Deep-frying / Wok / Vegetarian dishes / Bakery / Savory pies and buns / Indian cuisine

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