FEEDS 4
Another dish mentioned in ancient literature is Vada. These fritters come in several forms, but all use lentils – washed, soaked and ground with spices, then lightly fermented and deep-fried and eaten with chutney. To date, Indian society loves vada for breakfast, as an accompaniment to lunch, or as a snack for afternoon tea. From street vendors to homes and temples, vada is still popular for its flavour and versatility.
INGREDIENTS
400g urad dal
15g crushed black peppercorns 40g piece fresh ginger, grated 60g (1/3 cup) rice flour Vegetable oil, for deep-frying
Coconut peanut chutney
½ tablespoon vegetable oil
30g peanuts, shelled
200g freshly grated coconut 10g fresh turmeric, peeled
5g jaggery
10g tamarind paste
1 tablespoon ghee
1 teaspoon mustard seeds
1 curry leaf sprig, leaves stripped 2 pinches of asafoetida
Utensils
Vaghariyu or small pot
METHOD
Wash the urad dal a couple of times in cold running water, then soak in a bowl of cold water for at least 3 hours.
Drain the dal and blitz in a blender or grind with a wet stone grinder into an almost-smooth paste. Add water if needed to adjust the consistency, but remember that the batter needs to be thick.
Place in a bowl and ‘whisk’ the batter with your fingers for 5–6 minutes until light and airy.
Add salt to taste, the black pepper, ginger and rice flour. Mix well and set aside for 2 hours to ferment a little.
To make the coconut peanut chutney, heat the vegetable oil in a frying pan over a medium–low heat and roast the peanuts for 8 minutes, then remove.
Add the peanuts to a blender with the coconut, fresh turmeric, jaggery, tamarind paste and a pinch of salt. Add a little water and blend to a smooth paste. Transfer the paste to a bowl.
Heat the ghee in a vaghariyu or small pot over a medium heat. Once the ghee is hot, add the mustard seeds and, once they stop popping, add the curry leaves and asafoetida, then after a couple of seconds, pour over the chutney. Mix well, check the seasoning and set aside.
To test that the batter is fermented, drop a little into a glass of water. If it floats, enough air has been incorporated. If it doesn’t, whisk again with your fingers until the batter is fluffy enough that it floats when tested in the water.
Heat enough oil for deep-frying in a large saucepan until it reaches 150°C on a cooking thermometer. Drop about 30g of the batter into the oil with a spoon and deep-fry until golden on both sides, about 8–10 minutes.
If you prefer, you can shape your fritters into a doughnut shape before frying. Dip your hands in water, take 30g of batter and form a ball, then flatten into a thick disc. Gently press a hole through the middle to make a doughnut shape, then drop the vada into the hot oil and deep-fry until golden on both sides.
Serve with the coconut peanut chutney.
Edited recipe extract from
The Food of Bharat by Helly Raichura, published by Hardie Grant Books. Available now.
PHOTOGRAPHY: JANA LANGHORST & BRETT COLE
