How is Vada cooked

MeduVada is a traditional favorite snack in South India. There are many Indian recipes For Vadas, but many consist essentially of lentils, chickpeas, potatoes or Urd beans, as well as onions and other flavoring ingredients. Suitable for vegan

Servings: 4

ingredients:

200g halved, peeled, black lenses (Urad Dalwhich look white when peeled, or Mung Dal, which look yellow when peeled)
2 onions, peeled and cut into small cubes
20 curry leaves, fresh or dried, washed and roughly cut
2 dried chili peppers, washed, pitted, pitted and finely chopped
1 ½ tbsp oil
1 piece of fresh ginger (about 1 cm), peeled and chopped or grated
¼ teaspoon baking powder
3 tbsp chopped coriander greens
½ teaspoon salt
pepper from the grinder
about 1 liter of oil for deep-frying

preparation:

1. Put the lentils in a bowl with plenty of cold water, leave to soak for at least 4 hours (but can also be done overnight).
2. Let the oil get hot in a small pan. In it, slowly fry the onions over medium heat until light brown.
3. Stir in the curry leaves and chilli pieces and fry everything for another 2 - 3 minutes until the leaves are crispy, then remove the pan from the heat.
4. Let the lentils drain briefly in the sieve and then puree thoroughly with the puree stick or in the food processor. Add just enough water to make a tough, thick dough.
5. Mix the ginger, onion mixture, baking powder and coriander greens into the lentils. Season this “dough” well with salt and pepper.
6. Let the oil get really hot in a large saucepan. Now remove a generous amount of the lentil pulp with a teaspoon and use a second teaspoon to spread into the oil. In this way, quickly add more dumplings to the fat.
7. Bake the croquettes for 4-5 minutes, turning them a few times so that they are crispy and dark brown all around.
8. Then lift out of the oil with a sieve ladle and place on a plate lined with kitchen paper to drain.
9. Keep warm in the oven at around 50 degrees until the rest are baked. Serve warm with coconut chutney.