Crispy South Indian Lentil Fritters with Coconut Chutney

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A beloved South Indian breakfast staple pairing golden, crispy lentil fritters with a fresh, herb-laced coconut chutney. The vadas are airy inside and crunchy outside, perfect for soaking up the cool, aromatic chutney.

Nutrition Facts

Per serving (estimated)

• 410 kcalCalories
• 22 gFat
• 9 gSaturated Fat
• 38 gCarbs
• 8 gFiber
• 3 gSugar
• 14 gProtein
• 480 mgSodium
• 520 mgPotassium
• 85 mgCalcium
• 3 mgIron
• 12 mgVitamin C
• 35 mcgVitamin A

Ingredients

For the lentil fritters

• 1 cup whole urad dal (split black gram), soaked 2-3 hours
• 2 tablespoons rice flour
• 1 small onion, finely chopped
• 2 green chilies, finely chopped
• 1 inch fresh ginger, grated
• 10-12 fresh curry leaves, chopped
• 1/2 teaspoon coarsely crushed black pepper
• 1/2 teaspoon cumin seeds
• 1 teaspoon salt, or to taste
• Oil for deep frying (about 2 cups)

For the coconut chutney

• 1 cup fresh grated coconut (firmly packed)
• 2 green chilies, roughly chopped
• 1 inch fresh ginger, sliced
• 2 tablespoons roasted chana dal
• 2 tablespoons plain yogurt (optional)
• 1/2 teaspoon salt, or to taste
• 3-4 tablespoons cool water

For the tempering (tadka)

• 1 tablespoon coconut oil
• 1/2 teaspoon black mustard seeds
• 1/2 teaspoon urad dal
• 1 dried red chili, broken
• 6-8 fresh curry leaves

Directions

1. Drain the soaked urad dal completely and grind it in a blender with just 2-3 tablespoons of water, scraping the sides often, until you have a thick, fluffy, pale batter that holds soft peaks when lifted.
2. Transfer the batter to a mixing bowl, stir in rice flour, salt, chopped onion, green chilies, ginger, curry leaves, crushed pepper, and cumin seeds; mix gently in one direction to keep the batter airy.
3. Heat oil in a deep pan to about 180°C (350°F). Wet your palms, take a lemon-sized ball of batter, flatten it slightly, poke a hole in the center, and slide it gently into the hot oil.
4. Fry 4-5 vadas at a time on medium heat for 3-4 minutes per side until deep golden and crisp, then drain on paper towels and keep warm.
5. While the vadas fry, combine grated coconut, green chilies, ginger, roasted chana dal, yogurt, and salt in a blender; pulse with 3-4 tablespoons water until you get a coarse, spoonable paste.
6. Heat coconut oil in a small pan for the tempering; add mustard seeds and let them pop, then add urad dal and dried red chili, stirring until the dal turns golden, and finish with curry leaves until they crackle.
7. Pour the sizzling tempering over the chutney, stir it through, and adjust salt and water for a thick but pourable consistency.
8. Serve the hot, crisp lentil fritters immediately with the fresh coconut chutney on the side, accompanied by hot chai or filter coffee.

Cook’s Notes

• Use minimal water when grinding the dal; a very thick, airy batter is the secret to crisp vadas that absorb less oil.
• Always wet your hands before shaping the batter to prevent sticking, and keep a small bowl of water nearby while forming each vada.
• Maintain steady medium heat while frying; too hot will brown the outside before the inside cooks, too cool will make them greasy.
• For best texture, eat the vadas within 10-15 minutes of frying as they lose their signature crunch quickly.
• Add a tiny pinch of asafoetida to the batter and tempering for the traditional depth of flavor found in temple-style and street-vendor vadas.

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