Dhal fritters

Dhal fritters

ulundhu vadai

By
From
S is for Sri Lankan
Makes
10
Photographer
Kim Lightbody

Ingredients

Quantity Ingredient
220g white urad dhal lentils, washed
5cm ginger, peeled and minced
2 green chillies, deseeded and minced
5 curry leaves
1 teaspoon salt
1 litre vegetable oil, for frying

Method

  1. Cover the lentils with twice their volume in warm water and leave to soak for 4 hours.
  2. Rinse the lentils and drain, then blitz in a food processor to a thick, dough-like paste. Add the ginger, chillies, curry leaves and salt and mix.
  3. Line a tray with clingfilm. Using wet hands, break off large walnut-sized portions of the dough and roll into 10 balls. Make a hole in the middle of each one and place on the prepared tray.
  4. Heat the oil in a large wok to 160°C, then reduce the heat to medium. Fry the fritters in batches of 2 for 5 minutes on each side until golden brown and crisp. Drain on a plate lined with kitchen paper. Serve hot.
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