Dal Vada (Spicy Deep Fried Fritters)

• 1 cup Split Bengal Gram
• 1 cup Split Green Gram
• 2 cups Water
• 1/2 cups Diced Onion
• 3 whole Green Chilies, Deseeded And Thinly Chopped
• 1/4 cups Coriander (or Cilantro) Leaves, Thinly Chopped
• 1 teaspoon Ginger Paste
• 2 teaspoons Lemon Juice
• 1 pinch Asafetida
• 2 teaspoons Cumin Powder
• 1 teaspoon Red Chili Powder
• 2 teaspoons Salt
• 1/2 cups Olive Oil - For Deep Frying

1. In a medium pot, soak split bengal gram and split green gram with the cups of water for 2 hours.
2. Drain water and, using an electric grinder, grind the soaked dal mixture to a thick coarse mixture (ground enough to form a lumpy dough) using a little additional water.
3. To this mixture, add onion, green chilies, coriander leaves, ginger paste, lemon juice, spices, and evenly mix everything.
4. Heat oil in a nonstick wok on medium flames for frying.
5. Now there are 2 ways of shaping the mixture:
6. Method 1: You may pour the ground mixture into hot oil using spoons.
7. A medium wok can accommodate 6-7 spoonfuls of fritters at a time.
8. (This is the method I use.)
9. Method 2: Wet your hand using a little water, take a small amount of ground mixture, shape it into a dumpling and drop it carefully into the hot oil for frying.
10. A medium wok can accommodate 5-6 dumpling-shaped fritters at a time.
11. Cook fritters/vada on medium heat for 1 minute before turning on the other side.
12. Cook till both sides become golden brown then remove to a paper towel to get rid of any excess oil.
13. Before serving, remove the paper towel.
14. Serve hot.

water, onion, green chilies, coriander, ginger paste, lemon juice, asafetida, cumin, red chili powder, salt, olive oil

Taken from tastykitchen.com/recipes/appetizers-and-snacks/dal-vada-spicy-deep-fried-fritters/ (may not work)