Vaday

Vaday

Indian

By
From
South East Asian Food

This is a particularly good appetiser to serve with drinks or at a cocktail party.

Ingredients

Quantity Ingredient
500g black gram dhall
2 medium-sized brown onions, finely chopped
2-3 green chillies, sliced
a small piece fresh ginger, chopped
salt
vegetable oil, for deep-frying

Method

  1. Soak the dhall in water overnight. The next day, drain them and grind in a mortar or a food processor attachment. Let the ground meal stand for a further hour or so. Then mix in the onions, chillies and ginger with salt to taste. Form the mixture into 3 cm balls and flatten on an oiled surface, to prevent sticking. Heat oil and deep-fry the balls until crisp. Drain on kitchen paper and serve with chutney.
  2. For a special occasion, press a shelled whole prawn into each savoury before deep-frying.
Tags:
SBS
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