How long does lentil dumplings: savory indian donuts [vegan] take to prepare?

Preparation and baking time is typically 30-60 minutes depending on recipe complexity.

Can I make lentil dumplings: savory indian donuts [vegan] without refined sugar?

Yes! Try sweetening with maple syrup, dates, or coconut sugar instead.

How long does lentil dumplings: savory indian donuts [vegan] keep?

Store in the refrigerator for 3-4 days in an airtight container, or freeze for up to 1 month.

Is lentil dumplings: savory indian donuts [vegan] gluten-free?

Check that all ingredients are gluten-free certified. This recipe is naturally plant-based and can be made gluten-free.

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Lentil Dumplings: Savory Indian Donuts
[Vegan]

AJ By: Anupa Joseph

Author Bio

Inspired by my mom and grandmom, I took cooking as a hobby to keep myself... Read More

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Lentil Dumplings: Savory Indian Donuts [Vegan]

119

9-10

Dairy Free

Vegan

These lentil dumplings are a delicious and satisfying Indian dish, infused with aromatic spices and tons of flavor. Adding the rice flour to the mixture helps to make them crispy.

Ingredients You Need for Lentil Dumplings: Savory Indian Donuts [Vegan]

1 1/2 cups of uzhunnu/urad dal/lentil(the one used to make dosa batter)
1-2 chopped green chili
2 tablespoons of finely chopped onions
1 tablespoon of finely chopped ginger
Curry leaves, finely chopped
3-4 tablespoons of rice flour
Salt to taste
Water as required
Oil for deep fry

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How to Prepare Lentil Dumplings: Savory Indian Donuts [Vegan]

Wash and soak the urad dal for about 4-5 hours.
Drain out excess water and grind it in a mixer to form a fine paste. Use just enough water to grind the dal.
Remove it into a bowl and add rice flour, ginger, onion, curry leaves, green chilly, and salt and give it a mix.
The mixture should be of the consistency that you should be able to form smooth, soft, and loose balls out of it.
In a deep bottom pan, heat the oil. Once hot, maintain the heat between medium and high.
Wet your palms and grab a handful of the mixture and form a smooth ball. Press it gently between your palms to flatten them.
Dip your pointer finger in water and poke it in the center of it.
Drop it into the oil. Once, the vada gets golden brown in color on one side, flip it.
Drain out excess oil and remove it onto plate lined with paper towel.
Serve it with coconut chutney.
Makes about 9-10 vadas.

Notes

- You could store the batter in the refrigerator if the batter turns out to be excess for one serve. - You could fry the dumplings, leave them to cool, and then refrigerate it too.

Nutritional Information

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.