Yellow Split Peas Vada

If you like Falafel, this is a spiced up Indian version. May add onions with the mix.

Pointer 1: Keeps well in refrigerator for a day or two after grinding.
Ponter 2: Grind to a coarse texture.

Ingredients:

• 1 cup Yellow split peas (lentil)
• 3 Red chilies
• Oil to fry
• Salt to taste
• 1/2 tsp. asafetida  (optional as it is not gluten-free)

• 2 Tbsps. diced red onions (optional)
• Chopped Curry leaves (optional)
  

Method:

1. Wash lentil thoroughly in running water.  Soak for at least 2 hours. Drain water, rinse again. Add chilies and grind to a coarse consistency.  Do not add water while grinding.  Should be able to roll into balls.  Remove from blender onto a dish.  Add salt, and the diced onions. (optional)
   
   

Frying:

Heat oil in a frying pan on medium-high heat. After it reaches about 350 degrees, lower heat to medium. Make ping pong size balls of the ground lentil.  Flatten it out just a bit on the palm of your hand. Drop into the hot oil.  Let it brown lightly on one side.  Flip over to the other side.  Continue flipping off and on until the flattened piece turns dark golden brown. Drain and remove from oil.  Place on paper towel for excess oil to be absorbed.

^ Please contact me for any of these ingredients or utensils.