This is another great dish that I learned to make from Atto. On our visits to her home in Indore, I used to look forward to eating these – which she made each time – hot and crispy as they came out of the karahi.
These vadas have always been very popular whenever I have made them for get-togethers with friends here so when Pooja suggested I make these for the boulangerie, I thought that a great idea.
And indeed, the boulanger simply loved the mangoris I took for him to taste a couple of days ago.
So this is one of the things I’ll make for next week’s order, along with some vegetable biryani and tandoori chicken.
This recipe is adapted from Atto’s. I also add fennel seeds as Pooja does since this adds a wonderful flavor.
1 cup of whole green moong daal (or split/chilka moong)
1/4 teaspoon of fenugreek seeds
1 teaspoon of ginger paste
1 onion , chopped very fine
3 teaspoons of fennel seeds
1 and a 1/2 teaspoons of salt (or to taste)
oil to deep fry
Soak the lentils with the fenugreek seeds in 3 cups of water for at least 12 hours. then drain the water and grind the daal with as little water as possible to a smooth paste. Take this out in to a bowl and mix in the salt, the chopped onion, the fennel seeds and the ginger paste.
Heat about 400-500 ml of oil in a deep frying pan till it almost reaches smoking point. Drop small portions of the batter – about 1 or 1/12 teaspoons each – to the oil and fry the vadas till they are brown – they will be need to be darker than a golden brown so as to be well-cooked inside – and crisp.
These are delicious enough by themselves; coconut chutney on the side would be the icing on the cake.