Savoury pairing with tea is as common as sweet pairing. Vadai is gluten-free and when just as it comes out of the frying pan or oven, its irresistible.
250g urad dhall
2 green chillis, finely chopped
1 teaspoon salt
Thumb sized piece of fresh ginger, finely grated
1 large onion, finely chopped
few curry leaves, finely chopped
2 tsp fennel seeds
4 tbs cold water
1 liter of vegetable oil for frying
Have a bowl of cold water handy when you start frying.
Wash and soak the urad dhal for 3/4 hours.
Once the dhal is soft to the touch, blitz them in a food processor. The batter should have some coarse to it.
Remove from the food processor, add the chillis, salt, ginger, onion, curry leaves and fennel seeds and mix well.
Heat the vegetable oil to the same temperature as you would use for frying donuts
This is when the fun begins, take about 15/20g of the batter into your hand. Shape into a ball, with your forefinger press a hole into the middle and slide it off your hand into the hot oil. You may need to wash your hands in the bowl before you shape the next one.
Fry until light brown and turn over to cook the other side as well.
Serve with coconut chutney. Pairs beautifully with Ceylon black tea