Gluten-Free Vadai (Indian Fritters)

Ingredients

• 1 cup Urad Dal (split black lentils)
• 2 small Red Chilies
• 1 tsp Ginger (grated)
• 1 sprig Curry Leaves
• 0.5 medium Onion (chopped)
• 0.25 tsp Asafoetida (hing)
• 0.75 tsp Salt
• 2 cups Vegetable Oil

Instructions

1. 1The night before cooking, place the 1 cup of Urad Dal in a medium bowl and cover it completely with at least 3 cups of water. Let the Urad Dal soak overnight at room temperature. The next day, drain the soaked Urad Dal thoroughly using a fine-mesh sieve.
2. 2Transfer the drained Urad Dal to a blender or food processor. Add the 2 small Red Chilies and the 1 tsp of grated Ginger. Blend these ingredients until they form a thick, smooth paste. If the mixture is too stiff to blend, add 1 tablespoon of water at a time, blending until smooth.
3. 3Transfer the blended lentil paste to a medium mixing bowl. Add the finely chopped leaves from the 1 sprig of Curry Leaves, the 0.5 medium chopped Onion, the 0.25 tsp of Asafoetida, and the 0.75 tsp of Salt. Use your hands or a spoon to mix all the ingredients thoroughly until they are well combined into a uniform batter.
4. 4Pour the 2 cups of Vegetable Oil into a large, heavy-bottomed pot or a deep pan. Place the pot over medium-high heat and heat the oil until it reaches 350°F (175°C). To check if the oil is hot enough, drop a tiny amount of the vadai batter into it; the batter should immediately sizzle and float to the surface.
5. 5Lightly wet your hands with water to prevent the batter from sticking. Take approximately one tablespoon of the vadai batter and gently shape it into a small, flat disc, about 2 inches (5 cm) in diameter. Then, use your finger to make a small hole in the center of the disc, resembling a mini donut. Carefully slide 3-4 shaped vadai into the hot oil, ensuring not to overcrowd the pot.
6. 6Fry the vadai for 3 to 5 minutes, turning them occasionally with a slotted spoon, until they are a deep golden brown color on all sides and appear crispy. Once cooked, use the slotted spoon to carefully remove the vadai from the oil and transfer them to a plate lined with paper towels to drain any excess oil.
7. 7Continue shaping and frying the remaining vadai batter in batches of 3-4, following the instructions in steps 5 and 6, until all the batter is used. Serve the Gluten-Free Vadai immediately while they are hot.

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