Clearly I have a sort of addiction to Indian savories and my introduction to vadas has done nothing to curb that. Popular in South India, vadas are fried savories made with dal and spices that are now popular in many parts of India and beyond. Often disc or doughnut shaped, this popular street food can be eaten for breakfast or as a snack with any variety of chutneys, and are a fine feature of any meal, often served up as an appetizer with some sambar or rasam. I adore them so much that they can easily serve as a main course for me, especially in the summer when my appetite is rather sporadic.
These ones combine the earthy sweet flavors of split mung and toor dal. They are rather easy to prepare too. Though I rarely deep fry foods, preferring baked version of classics, once in a while I do indulge. The vadas fry up quickly and are really not oily at all. Crispy on the outside and soft and fluffy inside, these are a treat that is pretty much impossible to find in Indian restaurants in the city I reside in because, for the most part, it is North Indian creations that are served and the menus of never seem to vary. No matter, as homemade is always better.
I served this delightful savories with a homemade fresh coconut chutney with tamarind and cilantro.
|Mung Dal Vada (North Indian Lentil Fritters)|
|Recipe by Lisa Turner|
Published on June 26, 2015
Sweet and earthy split dals blended with spices and fried into light, crispy savory fritters
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This is my contribution to My Legume Love Affair, a long running event started by lovely Susan of The Well Seasoned Cook, now administered by me and kindly hosted this month by PJ.
Other Indian savories to whet your appetite:
Chana Vada (Chana Dal Peanut Patties) with a Tamarind Chili Sauce
Savory Chana Dal Fritters with Tomatoes and Spices
Spicy Baked Chickpea Koftas
On the top of the reading stack: Stalin's Daughter: The Extraordinary and Tumultuous Life of Svetlana Stalina by Rosemary Sullivan