Deep Fried Lentil Patties

Deep fried lentil patties (Aama vadai) are very popular South Indian snacks. It is so delicious for being crispy outside & soft inside. Traditionally patties are prepared without adding spices like fennel, cumin, garlic, etc. on Deepavali day.  The next day we used to soak excessive fried patties in a bowl of thick curd (yogurt) and serve them as Thayir Vadai.

IMG_0512It tastes best when served with coconut chutney.

img_5659 Let us prepare aama vadai and the recipe is as below:

Cooking Time (excluding soaking time) : 30 min

Yields : 15 Nos.

Ingredients:

  1. Split chickpeas (kadalai paruppu)- 1 cup (200 g)
  2. Red chillies(milagai vatral)  – 4 Nos.
  3. Ginger (inji) – 1 inch length
  4. Onion (vengayam) – 1 No
  5. Curry leaves – 2 sprigs
  6. Salt – 1 tsp
  7. Vegetable oil for deep frying

Cooking Directions:

  • Wash & soak lentils in water, rinse & drain off water after 2 hours.
  • Chop onion & curry leaves finely and keep them aside.
  • Grind red chillies & ginger coarsely without adding water using mixer-grinder.
  • Keep a tbsp of soaked lentils separately, add remaining lentils & grind into a coarse dough without adding water.
  • Transfer dough to a bowl with left-over soaked lentils, chopped onion, curry leaves & salt and mix them well.
  • Divide dough into 15 lemon sized balls.
  • Heat a deep frying pan with oil (about 1½ inch depth) in high flame.
  • When its temperature reaches about 225 deg Celcius (or just before its boiling point), reduce the flame to medium.
  • Flatten lentil balls into patties and gently drop them one by one into oil.
  • Fry them in a batch of 5 to 7 patties depending on the size of pan.
  • Flip them over to fry both sides.
  • Remove from oil when they stop sizzling and place them on a plate lined with paper towel to drain excessive oil.
  • Serve hot with coconut chutney.

Please Note:

  • Lentils I have used requires only 2 hours of soaking, you may check the soaking time of your lentils. If they are not soaked completely, you may notice the raw smell even after frying.
  • I used sunflower oil here and you can fry in groundnut oil also.
  • It is preferred to fry patties in medium flame.
  • Ginger is added for improving digestion, you may also follow the steps below if you find difficulty in digesting lentils:
    1. Soak them overnight, drain water completely and rinse well with fresh water.
    2. Add fresh coriander leaves & cumin seeds into dough.
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12 Comments Add yours

  1. Kimberly says:

    The exceptional presentation and devotion to your dishes is truly amazing and inspiring. Let me know if you ever decide to ship your food overseas lol Thank you

    1. Megala says:

      Hahaha ! Thanks so much for your kind appreciation !!

  2. My favorite 🙂

    1. Megala says:

      Thank you, and thanks for stopping by !

  3. Oh Hindu temples in my home town give out free vegetarian food after they pray. I have been there before too. I like their veggie curry.

    There’s this Hare Krishna stall in central London that gives out free vegetarian food too. But I don’t really like their curry, too much lentils. Too mild, thick and starchy, more like dal.
    In Malaysia, dal is usually runny and spicy.

    1. Megala says:

      Yes, we also like curries spicier! 🙂

  4. Yes, that’s right! So I still remember this.
    It’s chickpea powder, right!
    I even remember the face of the Indian lady who sold this snack to me in my home town.

    I also miss thosai so much. They call it dosa in England. 😉

    1. Megala says:

      Nostalgic memories!
      It is so interesting to know that food acts as a medium to reconnect us to our past!
      Thanks for dropping by!

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