Best Vada Recipe

Ingredients

• 1 cup yellow split-peas
• 1 medium onion (finely chopped)
• 3 dry chillies (soaked in warm water)
• 4 green chillies (finely chopped)
• 3 tablespoon rice flour
• 1/2 teaspoon bicarbonate of soda
• 2 teaspoon coarsely ground cumin
• 1/2 cup chopped fresh coriander
• 3 tablespoons chopped spring onion
• 1 tsp salt
• vegetable oil (for deep-frying)

Instructions

1. 1

   Soak the split peas overnight

2. 2

   The next day rinse the split peas a few times and drain all the excess water

3. 3

   Dice the onions or place in a food processor and process, Squeeze the liquid out of onions and set aside.

4. 4

   Place the split peas in a food processor and pulse. After a few pulses add the chillies and pulse until you have a smooth paste. You may have little chunks of chilli but that's ok. It should not be runny

5. 5

   Take a little paste and roll it into a ball, if it rolls easily then it is ground to the right consistency. If it crumbles you need to process it a little more.

6. 6

   Transfer the split peas to a large bowl and mix in all the other ingredients. Ensure it is mixed well. The ingredients should stick to the ground split peas, that also confirms the consistency is correct

7. 7

   Take a small amount of the mixture and roll into a ball. Flatten in your palms, as thin as you can, and make a small indent in the centre. You can wet your hands in some water before shaping them. This will help create a neat shape and prevent it from sticking to your hands.

8. 8

   Place the circle on a spoon or use your hands if you're confident, and gently place in the heated oil. Fry on medium to low heat. The insides will not cook if it browns too quickly. Flip over when the bottom is brown. Do not attempt to flip it over if it is not fully brown as it will crack

9. 9

   Once a deep golden brown, remove with a slotted spoon, draining the excess oil. Place in a bowl lined with paper towels

10. 10

    Serve hot with some coriander chutney