Egg-Free Masala Vada (Lentil Fritters)

Ingredients

• 1 cup Chana dal (split chickpeas)
• 1/4 cup Toor dal (split pigeon peas)
• 1/4 cup Urad dal (split black lentils)
• 2 Dry red chilies
• 1 tbsp Ginger, grated
• 2 cloves Garlic, minced
• 1/4 tsp Asafoetida (hing)
• 10 Curry leaves
• 1/2 cup Onion, finely chopped
• 2 tbsp Cilantro, finely chopped
• 1 tsp Salt
• 2 cups Vegetable oil, for frying

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Combine the 1 cup Chana dal, 1/4 cup Toor dal, and 1/4 cup Urad dal in a bowl. Cover generously with water and let soak for at least 4 hours, or preferably overnight. Drain the water completely.
2. 2Place the drained dals into a food processor or blender. Add the 2 Dry red chilies, 1 tbsp Ginger, grated, 2 cloves Garlic, minced, and 1/4 tsp Asafoetida. Grind into a coarse paste, adding no water. The mixture should be thick.
3. 3Transfer the ground lentil mixture to a medium bowl. Add the 10 Curry leaves (chopped if desired), 1/2 cup Onion, finely chopped, 2 tbsp Cilantro, finely chopped, and 1 tsp Salt. Mix everything together thoroughly with your hands or a spoon until well combined.
4. 4Pour the 2 cups Vegetable oil into a deep frying pan or wok. Heat the oil over medium heat until it reaches 175°C. You can test if the oil is ready by dropping a tiny bit of the mixture in; it should sizzle immediately.
5. 5Take a small amount of the lentil mixture, about 1-2 tablespoons. Shape it into a small, flat patty (vada) about 1.27 cm thick. Repeat with the remaining mixture, forming several patties.
6. 6Carefully place 3-4 vadas into the hot oil, being careful not to overcrowd the pan. Fry for 3-4 minutes per side, until the vadas are a deep golden brown and feel crisp to the touch. They should sound like they are crackling gently.
7. 7Using a slotted spoon, remove the fried vadas from the hot oil. Place them on a plate lined with paper towels to absorb any excess oil. Repeat frying with the remaining vadas, ensuring the oil returns to 175°C between batches.
8. 8Serve the Egg-Free Masala Vada hot. They are delicious on their own or with your favorite dipping sauce.

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