|Today I received this enquiry from TD of Christchurch, New Zealand.
“Hi Kurma. A few years ago I attended The Age Masterclass in Melbourne where you demonstrated a recipe for dahl donuts which you served with a coconut chutney. They were fantastic but I have lost the recipe. Can you help?”
Hello T. Yes that Masterclass was loads of fun. Here’s the recipe.
Savoury Urad Dal Doughnuts (Vadai)
Dal soaking time: 2 hours
Preparation and cooking time: 45 minutes
Makes 15 – 20 vadais
1 cup split urad dal
1 teaspoon yellow asafetida powder
4 medium-sized green chilies
1 teaspoon salt
a scant teaspoon baking soda
cup finely chopped cabbage
Finely-chopped leaves from one small bunch coriander
Oil for deep-frying
Wash the dal well in repeated changes of water until the water is clear. Soak the dal in 3 cups cold water for 3 hours.
Drain the dal completely, and place it in a food processor with a metal blade. Add the asafetida, chilies and salt, and process into a thick batter. Transfer the batter to a bowl, add the cabbage and coriander leaves, and mix well.
Whisk the mixture for 1 or 2 minutes to put air into the batter.
Heat 2 or 3 inches of oil to 170 degrees C/340 degrees F in a deep pan or wok. When you are ready to fry, mix the baking soda into the batter. Divide the thick batter into 15 or 20 lumps on a large plate.
Take a lump of batter and place it on the palm of your hand. Moisten your other hand with water, and press to flatten the batter into a round patty. Make a hole in the centre of the patty. It should resemble a small doughnut.
Slip the vadai into the hot oil. Repeat quickly, and fry the vadai in 2 or 3 batches, without crowding the pan. When they float to the surface, fry them, turning them to ensure even cooking, for about 4 or 5 minutes, or until they are reddish-brown and crisp.
Remove and drain them on paper towels, and serve hot with chutney of your choice, like the one that follows.
For the accompanying Coconut Chutney recipe, and to read more information on Urad Dal…
Posted by Kurma on 5/2/08; 5:37:22 PM