Back to 12 servings 1 cup red split lentils (parippu), rinsed and soaked 2 hours, then drained well 1 onion, finely chopped 2 green chilies, finely chopped; use 1 for a milder vadai 2 sprigs curry leaves, finely chopped 1 inch piece ginger, finely chopped or crushed 1 clove garlic, minced; optional 0.5 teaspoon turmeric powder 1 teaspoon chili flakes, adjust to taste 1 teaspoon salt, adjust to taste coconut oil or neutral oil, for deep frying
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1 Step 1: Rinse the red lentils under cold water until the water runs clear, then soak in plenty of water for about 2 hours until softened. Drain very well.2 Step 2: Set aside 2 tablespoons of the whole soaked lentils. Grind the rest in a blender or food processor with no added water, pulsing to a thick, coarse paste.3 Step 3: Combine the ground lentils with the reserved whole lentils, onion, green chilies, curry leaves, ginger, garlic, turmeric, chili flakes and salt. Mix well and press firmly until the mixture holds together.4 Step 4: Shape small portions into balls about the size of a lime, then flatten them into discs about 2 inches wide and half an inch thick, keeping the edges slightly thicker.5 Step 5: Warm the oil in a deep pan over medium heat. Drop in a pinch of the batter to check the temperature: it should bubble steadily and float up gradually, not darken right away. If it browns immediately, lower the heat.6 Step 6: Slide 3 or 4 vadai gently into the oil. Leave them undisturbed for 2 to 3 minutes until firm, then turn and fry until deep golden brown and crisp on both sides, about 4 to 5 minutes total.7 Step 7: Lift out with a slotted spoon and drain on paper towels. Repeat with the remaining batter, keeping the oil at medium heat between batches.getsaucepan.com/r/c2018746-2936-57d7-bee4-ca7e2be0eb24
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