Fried Spiced Dhal Balls Vadi Recipes

DHAL BALLS WITH YOGURT

Steps:

• Place lentils in a sieve and rinse thoroughly under cold running water.
• Pick over lentils removing any grit. Place in a bowl, cover with cold water and soak 2 hours.
• Meanwhile, mix yogurt with 2 tablespoons of the cilantro and the chile powder. Cover and refrigerate.
• Drain lentils, cover with fresh water and simmer 30 minutes, or until tender. Add to vegetable mill or food processor and puree or mash well. Transfer to a bowl, add 2 tablespoons of the coconut, the bread crumbs, remaining cilantro, chiles, gingerroot, egg, salt and pepper; mix well. Refrigerate 30 minutes.
• Dampen hands, then carefully roll mixture into 1-inch balls, then roll balls in flour to coat completely.
• Half-fill a deep pan or deep-fryer with oil and heat to 375°F (190C), or until a 1-inch cube of bread browns in 50 seconds.
• Fry about 6 balls at a time 2 to 3 minutes, until golden brown.
• Drain on paper towels.
• Serve hot with yogurt sauce, sprinkled with remaining coconut and garnished with cilantro leaves.

FRIED SPICED DHAL BALLS (VADI)

Steps:

• In a pot put the split peas with the water, salt, chilli powder, ground cumin and turmeric. Bring to the boil, reduce the heat and simmer till the peas are just soft.
• Remove from the heat drain the peas and allow to cool.
• Set aside 3 tbsp of the cooked peas and process the rest in a blender.
• Mix by hand the chillies, onion and the garlic into the processed peas.
• With damp hands form the pea mixture into balls the size of a wallnut, pushing some of the reserved peas on to the outsides of the balls.
• Heat some oil in a NON STICK pan, fry the balls till golden. Drain and kitchen paper.