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masoor vadai with brown lentils

Masala Masoor Vadai

mildlyindian
Deep fried vegan fritters perfect for that sadhya on a banan leaf or a snack at teatime.
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Prep Time 15 minutes
Cook Time 10 minutes
soaking time for the lentils. 4 hours
Course Appetizer
Cuisine Indian

Equipment

  • deep fryer

Ingredients
  

to soak the whole brown lentils

  • 1 cup brown lentils ( whole masoor )
  • 3-4 cup drinking water

to make the vadai batter

  • 4 shallots
  • 1 tsp red chilli powder
  • 1/2 tsp roasted cumin powder
  • 1/2 tsp coriander powder
  • salt to taste

For deep frying the fritter.

  • 3 cups cooking oil

Instructions
 

  • Wash and soak the lentils for 3-4 hours.
    soaked brown lentils
  • Drain the lentils after the time and place it in the processor.
  • Add some peeled shallots, red chilli powder, cumin powder, and salt into the processor.
    vadai mix
  • Blend this mix to a smooth mix adding water only if needed.
    batter for the fritter
  • What you need is a coarse mix which will hold shape when pressed together .
  • Collect this mix in a bown and set aside till the oil heats up.
  • Set your deep fryer at 180 degree or oil in a kadaii ( frying pan)
  • Shape the batter into small balls and place it on the palm of your hand and gently press to flatten it out slightly.
  • Drop this gently into the oil and continue shaping more out of the batter.
  • When you have about 5 to 8 in the deep fryer, watch for the ones that stop sizzling and flip over to cook the other side.
  • Once both the sides are golden brown, remove from heat and drain on paper towels.
    vadai in hot oil.
  • Place on a serving tray and serve with chutney.
    masoor vadai with brown lentils
  • Store in a tight container in the fridge for up to a week.
    vadai with brown lentils
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