Monday, April 25, 2011

Split Pea Vadas by Rohini

These are so easy and yummy!

Soak 2 c of split peas for 8 hours or more

Strain them in a strainer, make sure they are very dry. Grind them very very fine in a food processor. You will have to stop periodically and scrape the sides off, but when you are done, you should be able to make a ball out of it.

Make two batches, because mixing it with the salt etc will make it too soggy. So for one cup (before grinding, ie. half quantity) of the split peas you add 1 t baking powder, 1/4 t soda, 3/4 t cumin seeds, red and green pepper to taste (you can add quite a bit without making it too hot), grated ginger, and lastly salt. Make ping pong ball sized balls, flatten them and poke a hole in the middle. Carefully lower them into the ghee. Fry them monitoring that they cook neither too fast or too slow (not hard, you know what I mean, like pakoras, make sure they cook through before the outside is burned). I noticed that they should be turned over as soon as you can, as soon as they are firm enough to turn, if you want them to be the prettiest.

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