Ingredients9 items
- kacang dal (3 cups)
- 3 dried chilies
- 1 red onion
- 2 cardamom pods
- 1/2 teaspoon salt
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon sweet cinnamon
- 2 spring cardamoms
- vegetable oil for frying
Instructions
1
Soak 3 cups of lentils in water overnight.
2
The next day, blend the soaked lentils until they are smooth and creamy. If necessary, adjust the consistency with a little more water to make it moist.
3
Chop 3 dried chilies and 1 red onion finely.
4
In a pan, combine the blended lentil mixture, half of the soaked but uncooked lentils, 2 tablespoons of cornstarch, 1/4 teaspoon salt, 1/4 teaspoon ground cinnamon, 1/4 teaspoon sweet cinnamon, 2 cardamom pods, and chopped chilies. Mix well.
5
Let the mixture rest for a few minutes to allow it to absorb flavors. Adjust seasoning if needed by adding more salt.
6
Wet your hands slightly with water to prevent sticking and scoop out dollops of the mixture onto a flat surface. Shape them into small, boat-like structures (vadai).
7
Fry vadai in vegetable oil until golden brown on all sides. Adjust frying time based on desired crispiness.
8
Serve hot. Enjoy!