Uzhunnu Vada (Spicy Lentil Doughnuts)

Crisp on the outside and soft on the inside, Uzhunnu vadas are the Indian spicy counterparts of the KrispyKreme or Dunkin doughnuts most of us love. Originating from South India, these vadas are popularly adorned in a breakfast platter mostly as a festive delicacy. However they can be great as an appetizer or just a teatime snack. These vadas served hot with Sambhar and coconut chutney make it surely a mouth-watering combo.

Ingredients

Black gram/Urad Dal/Uzhunnu parippu(Split or whole): 2 Cups
Rice Flour: 1/4 cup

Red onions (finely chopped): 4-5 tablespoons

Ginger (finely chopped): 2 teaspoon

Green chillies (finely chopped): 3-4

Curry leaves (torn into pieces or whole leaves): One sprig

Asofetida: a pinch

Salt to taste

Oil to fry

Soak the urad dal/uzhunnu in water for 3 hours minimum. Drain out the water and grind the urad dal and rice flour into a smooth fine paste. Make sure the batter is thick and not runny due to excess of water (Check if you are able to make firm peaks with a spoon). Add the chopped onions, ginger, chillies, curry leaves, salt and a pinch of asofetida (Optional) you could also add a few pepper corns and some chopped up coconut pieces). Mix the batter well. Heat some oil in a deep pan.

To get a perfect doughnut shape can be tricky :

• Either oil your palm, scoop the batter onto your palm, wet your finger and cut through the batter to make a hole and gently slide it into the hot oil.

• Or the easy way out, drop a scoop of the batter into the oil and immediately make a hole in the center using the head of a small spoon.
  

Turn over to cook both sides and pull them out once they are golden brown.
Happy eating!!!!