Here is an appetizer recipe from one of my gatherings with friends this summer – chickpea lentil fritters also called masala vadas. Thick lentil batter is spiced up with curry leaves, ginger, onions and asafetida. Then fried up all crispy on the outside and tender inside.
The occassion
We were at our friends Padmini and Naresh’s home for dinner this summer when Padmini had prepared these delicious vadas as our appetizer.
Crunchy, soft, flavorful, these are fantastic appetizers to serve alongside a good glass of wine, tea coffee, or a cocktail. Here is the recipe.
About the recipe
Soak dried chickpea lentils for a few hours. Then coarsely blend in the food processor the softened lentils. To this add finely chopped onions, ginger, cilantro, curry leaves and asafetida. Heat up oil and drop spoon fulls batter and fry up until crispy and all browned.
Masala Vadas. Chickpea Lentil Fritters
recipe contributed by Padmini
Ingredients:
- 2 cups dried chana dhal (halved dried chick peas)
- 1 medium onion chopped
- 1 inch piece of ginger grated
- 1/4 cup fresh chopped cilantro
- 6-8 curry leaves finely cut
- 2 tsp asafetida
- Salt
- Oil for frying
Directions:
- Soak chana dhal in 2 cups water for 3-4 hours. In a food processor blend the chana dhal into a coarse paste. Add a little water if needed to get the lentil to blend.
- Place in a bowl and add the chopped onions, cilantro, curry leaves, asafetida and salt. Taste and adjust for salt as needed. Get read to fry up the vadas.
- Heat oil in a pot. Using a tablespoon take some batter and flatten slightly with your fingers and then drop them gently into the oil. Drop about 6 vadas to fry up. Fry until both sides of vadas are dark brown. Turning them over gently on both sides. Take out of the oil and drain excess oil on a paper towel.
- Transfer to a serving plate and serve with any chutney such as coconut chutney or mind chutney.
Cheers 🍷!
