Uzhunnu Vada (urad dal fritters)

My mom made these uzhunnu vadas for some friends-that-turned-into-family that came over Wednesday night. We sat around until late in the evening, eating and swapping ghost stories.

We don’t have a monsoon season here in Michigan, but if we did I assume this is what our #TeaTimeInTheMonsoons would look like. Sipping on a hot cup of chai while you watch the rain wash away what was only to bring new life to what will be, is exactly what I want to do.

So I’m entering my first little photo contest and this is my entry! Let me know what you guys think.

*Recipe*

- 1 c whole urad dal, soaked overnight

- 1/2 onion, finely chopped

- 1 green chili, finely chopped

- 1 in. piece of ginger, finely chopped

- 1 sprig of curry leaves, finely chopped

- 1/2 t freshly cracked black pepper

- salt to taste

1. Soak the urad dal overnight. Drain it and add it to a food processor or grinder in batches until you a smooth paste. You can add splashes of water to assist in processing, but be careful to not add a lot. The batter should be pretty thick.

2. To your batter add the chopped onion, ginger, green chilis, curry leaves, black pepper, and salt and mix well.

3. In a large frying pan, heat up enough oil to deep fry your vadas/fritters.

4. Wet your hands just a bit (so the batter doesn't stick to your hands) and grab a ping pong ball size of batter and place in your palm. Flatten it with your other hand and make a small hole in the center. Now it should resemble a donut. When the oil is hot, carefully place the vada into the hot oil. Be very careful not to burn yourself!

6. In a bit you will see your vada puff up a bit and at that time you can carefully flip it. Fry each side until golden brown, then scoop them up with a slotted spoon and let them drain on a paper towel

Serve these vadas warm with a cilantro mint chutney, coconut chutney, or sambar. HUGE crowd pleaser