Golden and impossibly crisp on the outside, soft and fluffy within, vadai are one of South India's most beloved snacks. Made from white urad dal, onion, spinach and peas, they're simple yet incredibly satisfying - perfect for scooping up curries, or enjoying straight from the fryer.
Makes 12-15 vadai
1 cup of washed urid dal
2 cups water
1 teaspoon of asafetida powder
1 teaspoon dried yeast
4 green chillies
1 teaspoon of salt
couple handfuls of chopped spinach
1 large onion finely chopped
2 tablespoons of green peas
1 bunch of coriander chopped
vegetable oil for deep frying
METHOD
Soak the dal for at least 2 hours, or even over night, in plenty of water, after which drain well and place in a blender/grinder. Dissolve the yeast in a little warm water.
Prepare the ingredients as described above. Add the asafetida, green chillies, yeast solution and salt. Blend well into a thick batter adding a little water if necessary. it should resemble hummus at this stage.
Transfer to a mixing bowl and add finely chopped onion, spinach, coriander and peas. Mix well.
With oiled hands, form a ball of batter in your palm and poke a finger through the middle to form a hole.
Drop into hot vegetable oil (200C) and deep fry until golden, approx 5 minutes.