Kadalai vadai (Mullaitivu)

Kadalai vadai (yellow lentil vadai) is made by grinding moist yellow lentils to a chunky paste with bursts of curry leaf and shards of chili. The disc-like vadais are deep fried to a crisp outer shell around a fleshy, light inside.

PREPARATION TIME: 50 MIN
(+ SOAKING)
COOKING TIME: 30 MIN
MAKES: 30

INGREDIENTS

2 cups yellow lentils (kadalai parrupu), split and skinless, soaked for 2 hours
1 onion, chopped finely
¼ cup grated carrot (optional)
2 green chillies (or to taste), chopped finely
1 sprig curry leaves, chopped finely
¼ tsp salt (or to taste)
½ tsp chilli powder
Oil for deep-frying

METHOD

Drain lentils and grind to a coarse paste using a food processor or grinder.
Add onion, chillies, curry leaves, salt and chili powder, and carrot (if using). Mix well.
Allow to stand for about 30 minutes.
To form each vadai, take a small ball of the mixture and shape into a disc of 3-4 cm diameter and 1-2 cm thickness.
Heat oil in a pan over medium-high heat.
Deep-fry the vadais, turning them over occasionally, until golden-brown.
Remove from oil and serve