Masala Vada Recipe (Indian Urad Dal Fritters) Recipe - Tenali Double Horse

Ingredients:

Yields: 6 servings

2 cups urad dal

¼ teaspoon cumin seeds

1 tablespoon ginger garlic paste (see tips)

¼ teaspoon garam masala

1/8 teaspoon baking powder (optional)

1/8 teaspoon turmeric powder

1 cup milk (or water), or more (as needed)

1 Anaheim pepper

1 Serrano green chili pepper

1 tablespoon green bell pepper, finely chopped

1 teaspoon salt

1-½ tablespoons cilantro leaves, finely chopped

1 quart canola oil (or any neutral oil), for deep frying, as needed 

Directions:

Prepping the chiles: Stem, seed and finely chop both chiles. Set aside.

Soaking the urad dal: In a bowl, wash the urad dal thoroughly. Pick out and discard any badly-shaped lentils, then soak them for at least 4 hours, preferably overnight. Drain as much liquid as possible. Set aside.

Making vadas:

Layer a cooling rack, previously lined with paper towels if you like, on top of a baking sheet (for easy clean-up of the drained oil).

In a large Dutch oven (or any regular deep-fryer), heat the oil for about 2-3 minutes over high heat. There should be at least a 2-inch-high level of oil. Wait until the oil is slightly bubbly (not too hot).

Test the oil by dropping a teaspoon of vada batter into the hot oil. It should float but not swell.

Place 2-tablespoon mounds of vada batter at a time in the hot oil. Place up to 8-10 vadas per batch.

Fry in batches. Make sure the vadas don't touch each other. Lower the heat to medium-low for even cooking and to prevent them from browning too fast. Deep fry for about 5 minutes per batch until golden.  Flip each piece using a spider skimmer and cook for about a minute until crispy on both sides.  Delicately lift each fritter, draining as much oil as possible and transfer them on the cooling rack. Continue with the rest of the vadas.

This recipe yields 36 fritters.

Serve immediately with the vada chutney on the side.

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