Deep Fried Lentil Patties

Deep fried lentil patties (Aama vadai) are very popular South Indian evening snacks that can be taken along with a cup of hot coffee or tea. It is so delicious as it is crispy outside & soft inside. Traditionally patties are prepared without adding spices like fennel, cumin, garlic, etc. It tastes best when served with coconut chutney. Fried patties can be kept soaked in a bowl of thick curd (yogurt) for an hour and served as Thayir Vadai (lentil patties in yogurt).

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Cooking Time (excluding soaking time) : 30 min

Serves : 15 Nos.

Ingredients:

  1. Split chickpeas (kadalai paruppu)- 1 cup (200 g)
  2. Red chillies(milagai vatral) Β – 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 the water after 2 hours and keep aside.
  • Chop onion & curry leaves finely and keep them aside.
  • Grind red chillies & ginger coarsely without adding water.
  • 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 this dough into lemon sized balls &
  • Heat a deep frying pan (with one inch oil) in high flame.
  • When its temperature reaches about 225 deg Celcius, reduce the flame to medium.
  • Flatten 5 to 7 lentil balls into patties and gently drop them one by one into oil.
  • Flip over patties to fry both sides.
  • Remove them from oil when they become golden brown and place them on a paper towel to drain excessive oil.
  • Serve hot with coconut chutney.

Please Note:

  • I used sunflower oil here but my mother uses groundnut oil.
  • My mother uses only shallots not onions.
  • Patties should be fried in medium or low medium flame only.
  • If you have difficulty in digesting lentils, just follow the steps below as they help reduce flatulence:
    1. Soak them overnight, drain water completely and rinse well with fresh water.
    2. Add fresh coriander leaves & cumin seeds into the dough.
    3. Ginger can also used for ease of digestion.
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5 Comments Add yours

  1. 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. πŸ˜‰

    Liked by 1 person

    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!

      Like

  2. 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.

    Liked by 1 person

    1. Megala says:

      Yes, we do like curries spicier! πŸ™‚

      Like

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