Fried Spiced Dhal Balls Vadi Recipes

SPICY INDIAN DAHL

Spicy Indian Dahl image

A spicy Indian lentil soup that can be enjoyed with rice or Naan, the Indian bread. A very healthy dish.

Provided by Rachel

Categories World Cuisine Recipes Asian Indian

Yield 6

Number Of Ingredients 13

Ingredients

1 cup red lentils
2 tablespoons ginger root, minced
1 teaspoon mustard seed
2 tablespoons chopped fresh cilantro
4 tomatoes, chopped
3 onions, chopped
3 jalapeno peppers, seeded and minced
1 tablespoon ground cumin
1 tablespoon ground coriander seed
6 cloves garlic, minced
2 tablespoons olive oil
1 cup water
salt to taste

Steps:

Cook the lentils by boiling or pressure cooking until lentils are soft. (Pressure cooking is faster.)
In a skillet heat the oil and add mustard seeds. When mustard seeds begin to flutter, add onions, ginger, jalapeno peppers, and garlic. Saute until the onions and garlic are golden brown. Add coriander and cumin. Add chopped tomatoes. Saute the mixture well until tomatoes are well cooked.
Add water. Boil 6 minutes. Add cooked lentils, stirring well. Add salt to taste, stirring well. Add finely chopped cilantro and remove from heat. Serve hot.

Nutrition Facts : Calories 208.9 calories, Carbohydrate 30.6 g, Fat 5.7 g, Fiber 12.7 g, Protein 10.4 g, SaturatedFat 0.8 g, Sodium 11.5 mg, Sugar 5.5 g

CHANA DAL VADAI (DEEP-FRIED DUMPLINGS MADE WITH YELLOW SPLIT PEAS AND FRESH DILL)

Chana Dal Vadai (Deep-Fried Dumplings Made with Yellow Split Peas and Fresh Dill) image

Provided by Food Network

Categories appetizer

Yield Serves 3 to 4 as an appetizer

Number Of Ingredients 11

Ingredients

1 cup chana dal (yellow split peas), washed
1 garlic clove
1/4-inch piece of garlic
1 hot green chili, stemmed
1/4 cup water
1/2 cup finely chopped onions
2 to 3 tablespoons finely chopped fresh dill (or coriander)
10 to 15 fresh curry leaves (optional)
Salt to taste
1/4 to 1/2 teaspoon ground black pepper
Vegetable oil for deep-frying

Steps:

Soak the dal in enough water to cover for at least 2 hours. Drain and set aside. In a food processor, mince the garlic, ginger, and chili. Add the drained dal and mince again, adding 1/4 cup of water to achieve a fairly smooth paste. Take care not to add too much water--it will make the dumplings difficult to shape.
Transfer the mixture to a large mixing bowl. Add the onions, dill, curry leaves, salt, and pepper. Mix well. Warm oil for deep-frying in a wok or deep fryer set over medium-high heat. With your fingers, make rounded walnut-size balls of the dal mixture and drop them gently into the hot oil, spooning some over the dumplings to seal them. When the underside has browned lightly, gently turn them to cook on the other side. Cook for a few minutes until lightly golden all over. Drain on paper towels and serve hot.

PRAWNS WITH GARLIC IN A SPICED DHAL CURRY

Prawns With Garlic in a Spiced Dhal Curry image

Indian spices flavour the dhal to which coconut milk is added makes this a super additional dish to serve with your curry. Very easy to prepare, the dhal can be split peas, lentils or even moong dhal. NB. you could follow the reciipe and use chicken in place of the prawns.

Provided by Brian Holley

Categories Asian

Time 50m

Yield 4 serving(s)

Number Of Ingredients 19

Ingredients

1 lb prawns, cooked. peeled and deviened
2 cups , dhal
1 onion, finely sliced
5 garlic cloves, finely chopped
1 inch piece ginger, grated
1 medium tomatoes, diced
400 ml coconut milk
2 tablespoons cooking oil
1 teaspoon black mustard seeds
1/2 teaspoon cumin seed
4 curry leaves
4 dried red chilies, chopped
1 teaspoon garam masala
1/2 teaspoon turmeric
1/4 teaspoon chili powder
1/2 teaspoon paprika
1/2 teaspoon ground cumin
salt
pepper

Steps:

Place dhal in a saucepan and cover with water, bring to the boil and simmer till the dhal is soft but not mushy. Strain the dhal and set aside
.
In a saucepan, heat the oil and add the mustard seeds, when they have stopped spluttering add the cumin seeds and reduce the heat to medium.
Add the onions and garlic, cook till just coloured.
Add the spices, cook for 2 minutes and add the coconut milk, stir well to blend the spices together.
Now add the dhal stir to incorporate into the liquid, cook for 2 mins add the prawns, as soon as the prawns are heated through SERVE.

Nutrition Facts : Calories 387.3, Fat 30.3, SaturatedFat 20.3, Cholesterol 142.9, Sodium 666.4, Carbohydrate 13.6, Fiber 1.9, Sugar 4.5, Protein 19.4

BONDA OR BATATA VADA (SPICED POTATO BALL FRITTERS)

Bonda or Batata Vada (Spiced Potato Ball Fritters) image

You'll find these round chickpea flour and spiced potato fritters wherever Indian snack sellers congregate. Serve them with whatever chutney you like for dipping.

Provided by Madhur Jaffrey

Categories Diwali Fritter snack Potato Chickpea Cumin Spice Chile Pepper Rice Soy Free Dairy Free Wheat/Gluten-Free Tree Nut Free Vegetarian Vegan

Yield Makes 16 bondas

Number Of Ingredients 20

Ingredients

For the potatoes:
1½ lbs unpeeled waxy potatoes (I use red ones), freshly boiled and cooled
2 tablespoons olive or peanut oil, plus more for deep-frying
Generous pinch of ground asafetida
¼ teaspoon whole brown or yellow mustard seeds
4 tablespoons finely chopped onions
2 teaspoons peeled and very finely chopped fresh ginger
1-2 fresh green chilies, finely chopped
1 teaspoon ground cumin
3 tablespoons chopped fresh cilantro
1½-2 teaspoons lime or lemon juice
1 teaspoon salt, or to taste
For the batter:
1¼ cups chickpea flour (besan or gram flour)
¼ cup rice flour (also called rice powder)
½ teaspoon baking powder
½ teaspoon salt
¼ teaspoon ajowan seeds
Generous pinch of ground asafetida
½ teaspoon ground turmeric

Steps:

Peel the cooked and cooled potatoes and crush them. You are aiming for a very coarse version of mashed potatoes.
Put the 2 tablespoons of oil in a medium, preferably nonstick frying pan and set over medium heat. When hot, add the asafetida. A second later, add the mustard seeds. As soon as they pop, a matter of seconds, add the onions, ginger, green chilies, cumin, and fresh cilantro. Stir for a minute. Add the crushed potatoes, lime juice, and salt. Turn the heat to low and mix all the ingredients well. Taste for balance of flavors and make adjustments, if needed. Set aside until cool enough to handle, then make 16 balls, each about 1- inches in diameter. Transfer to a plate and set aside.
Combine all the ingredients for the batter in a bowl. Slowly add water, about 2 tablespoons less than 1 cup, mixing and breaking up any lumps as you go. You should have a thick but flowing batter.
Put a 2 inch depth of oil in a deep frying pan, wok, or karhai and set over medium-low heat. Give it time to get hot.
Dip a potato ball in the batter, making sure it is well covered. Carefully lower it into the hot oil. Do this rapidly with half the balls. Fry, turning frequently for 5-6 minutes or until the outside batter looks crisp. It should not turn dark. Remove with a slotted spoon and drain on a paper towel. Make a second batch the same way.
Serve while still crisp and hot.