Uludu wade

Uludu wade

Savoury urad dhal doughnuts

By
From
Sri Lankan Flavours
Makes
16-18
Photographer
Craig Wood

The word dhal refers to both the dish of lentil purée and the split legumes themselves. Urad dhal is also known as black gram and can be bought from Asian supermarkets and organic shops. You can use green or yellow split peas as an alternative.

Ingredients

Quantity Ingredient
2 cups urad dhal
6 cups water
1/4 teaspoon bicarbonate of soda
1/2 teaspoon salt
1/2 onion, finely chopped
3 green chillies, sliced
10 curry leaves, chopped roughly
oil, for deep-frying

Method

  1. Wash the urad dhal and then soak in fresh water overnight, or for at least 6 hours.
  2. After soaking, drain any remaining water; put urad dhal in a food processor and blend to a smooth paste. Add bicarbonate of soda and salt and blend again.
  3. Remove from food processor, place in a bowl with onion, chillies and curry leaves and mix thoroughly.
  4. Rub your palms with oil and, taking a small amount of mixture, roll into the size of a golf ball. Once you have a ball, make a hole right through it with your index finger.
  5. Heat oil in a deep fryer or deep pan, and drop in 4–6 doughnuts at a time, depending on the size of the pan. Cook for 4–5 minutes, until they are golden brown.
  6. Serve with tamarind and coconut chutney or sweet chilli sauce.
Tags:
Sri Lankan Flavours
Channa
Dassanayaka
Asian
South East Asian
Southeast Asian
Sri Lankan
South-East Asian
Ceylon
Singhalese
SBS
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