- 250g split urid dhal, soaked for 2 hours
- 1 tsp black peppercorns
- 1 tsp cumin seeds
- 1 onion, chopped roughly
- 2 green chillies
- 1 tsp salt
- Rapeseed oil to deep fry
- Drain the lentils in a sieve and start to grind the cumin and peppercorns in a pestle and mortar.
- Heat the oil for frying in a kharai or wok.
- Place the lentils, chilli, spices, salt and ground spices into a blender and grind to a thick paste like batter almost a bit like putty. If it is too dry add a touch of water, but not too much as you do not want a watery batter.
- Test by dropping in little batter. If it bubbles and rises straight away then it is ready.
- Wet your hand and scoop up a small hand full of the mixture.
- Gently push a thumb hole into the centre of the vada giving it its characteristic doughnut shape.
- Carefully place the vada into the hot oil and cook until a golden brown colour on both sides.
- Remove and set on some kitchen roll.
These light crips doughnuts should be served with a sambar and a coconut chutney