Crispy, spiced South African-style vada made from ground yellow pea dhal, fresh chilies, and coriander — a traditional festive snack best served hot with a cup of masala chai.
Equipment
- Blender or food processor
- Large mixing bowl
- Deep pot or kadai (for frying)
- Slotted spoon
- Paper towel-lined plate or tray
Ingredients
- 2½ cup (625ml) yellow pea dhal
- 2½ tsp fine salt
- ½ tsp sugar
- ½ tsp ground jeera powder
- 3 small onions, cut finely
- 4 fresh green chilies
- 10 fresh red chilies
- 200g fresh coriander, roughly chopped
Instructions
- Soak the yellow pea dhal in water overnight, or for at least 6-8 hours, until softened.
- Drain the dhal completely. Add the dhal and both green and red chilies to a blender or food processor and grind into a smooth, thick paste, without adding any water.
- Transfer the paste to a large bowl. Add the salt, sugar, ground jeera powder, chopped onions, and coriander. Mix well until fully combined.
- Take a heaped spoonful of the mixture and shape into a flattened disc. Poke a small hole through the centre with your finger.
- Heat oil in a deep pot over medium-high heat. Fry the vada in batches, without overcrowding the pot, until deep golden brown, flipping halfway to cook both sides evenly.
- Remove with a slotted spoon and drain on paper towel. Serve hot with tea or coffee.
Notes
- Adjust the number of chilies to taste — this recipe makes a fairly spicy vada.
- Do not add water while grinding the dhal; it should release enough moisture on its own to bind the mixture.
- Wetting your hands lightly before shaping helps prevent the mixture sticking to your palms.
- Fry in batches to keep the oil temperature steady — overcrowding leads to greasy, unevenly cooked vada.