mitzireddy

Before the days of food processors my mum would grind the split peas on an oblong grinding stone – this was seriously hard work and would take a few hours – and she would make huge quantities (especially for our large family gatherings ). Whenever I make vada (using my food processor) I always remember my Dad’s words while watching my Mum grind the split peas – he said that we will never be able to work as hard as her. She was one of a kind – full of energy and inner strength. I am very grateful for modern technology and love kitchen appliances that make life so much easier.

Vada is not as well-known as chilli bites – it is a South Indian fried savoury snack – it’s very delicious – it’s hard to stop the family from eating it as soon as it is fried. It might look a bit daunting to make–it is fairly simple – like everything once you have done it once it gets easier.

VADA

1 1/2 cup yellow split peas (available in all supermarkets)

1 onion, finely chopped

½ bunch fresh coriander, finely chopped

6 green chillies, finely chopped

½ bunch spring onions, finely chopped (optional)

Small piece of fresh ginger (about 1 Tblsp), grated

4 cloves garlic, grated

1 teaspoon cumin

1 teaspoon baking powder,

1 ½ teaspoon salt

Oil for frying

Soak the yellow split peas in a bowl filled with cold water until soft – preferably overnight.

Drain the water from the yellow split peas.

Grind the yellow split peas in a food processor to a coarse paste – if the mixture is too dry – add 1 – 2 tablespoons of cold water (not more than that – the mixture must be pliable and not runny).

Remove the ground split peas from the processor and place into a mixing bowl.

Add the onions, salt, ginger, garlic, green chillies, cumin and baking powder to the ground split peas and mix well.

Add the fresh coriander and spring onions to the mixture and mix well.

Divide the mixture into equal portions (approx. 18)

Roll each portion into a ball and flatten it on the palm of your hand into a round disc.

Make a dent in the centre of the disc (to ensure even cooking).

Fry in moderate oil till golden in colour.

Remove from the oil and drain well on absorbent paper.

Serve hot with tomato chutney.

Yummy stuff !!!