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Lentil Dumplings: Savory Indian Donuts [Vegan]

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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.

Lentil Dumplings: Savory Indian Donuts [Vegan]

This Recipe is :

Dairy Free Vegan

Calories

119

Serves

9-10

Ingredients

  • 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

Preparation

  1. Wash and soak the urad dal for about 4-5 hours.
  2. Drain out excess water and grind it in a mixer to form a fine paste. Use just enough water to grind the dal.
  3. Remove it into a bowl and add rice flour, ginger, onion, curry leaves, green chilly and salt and give it a mix.
  4. The mixture should be of the consistency that you should be able to form smooth, soft and loose balls out of it.
  5. In a deep bottom pan, heat the oil. Once hot, maintain the heat between medium and high.
  6. Wet your palms and grab a handfull of the mixture and form a smooth ball. Press it gently between your palms to flatten them.
  7. Dip your pointer finger in water and poke it in the center of it.
  8. Drop it into the oil. Once, the vada gets golden brown in colour on one side, flip it.
  9. Drain out excess oil and remove it onto plate lined with paper towel.
  10. Serve it with coconut chutney.
  11. 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.

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AUTHOR & RECIPE DETAILS


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Inspired by my mom and grandmom, I took cooking as a hobby to keep myself occupied. But got hooked on to it soon and there has been no dull day. Most of the days there is a testing, recreating and tasting session in my kitchen and its never tiring. Being a mother to a toddler made me make more responsible choices with regard to what we eat. I blog to draft the recipes for my future references and also to share with the world.


 

 

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