Mixed Dhal Vada

1. 1

   Rinse the 2 kinds of dhal separately in several changes of water, then soak for 4 hours.

2. 2

   Drain before using.

3. 3

   In a food processor, combine the dhals with the water and pulse until finely ground but not pureed.

4. 4

   Transfer the dhals to a medium bowl and add the onion, cilantro, ginger, serrano chile, cumin, cayenne, asafetida and 1 1/4 teaspoons of salt.

5. 5

   In a wok, heat 2 inches of oil to 325.

6. 6

   Scoop scant tablespoons of the vada batter onto a wax paperlined plate and flatten slightly.

7. 7

   Slide 5 or 6 patties at a time into the hot oil and cook, turning once, until deep golden brown, about 5 minutes.

8. 8

   Using a slotted spoon, transfer the fritters to paper towels to drain.

9. 9

   Sprinkle with salt and serve at once.

No additional tips available.