Dal Fritters (Ulunthu Vadai)

      300 g (1½ cups) urad dal, washed and soaked for 5 hours, then drained

      ½ teaspoon asafoetida powder

      ½ teaspoon black peppercorns

      1½ teaspoons salt

      100 ml (²/₅ cup) water

      1 cm (½ in) fresh ginger root, peeled and minced

      2 green finger-length chillies, deseeded and diced

      2 stalks coriander leaves, chopped

      10 curry leaves, chopped

      Oil, for deep-frying

      Green finger-length chillies, to serve

      1 portion Mint or Coriander Chutney (page 7)

      1 Prepare the Mint or Coriander Chutney following the recipe on page 7.

      2 Grind the dal, asafoetida powder, black peppercorns, salt and water to a smooth batter in a blender. Pour into a large bowl, add all the other ingredients except the oil, green chillies and chutney, and mix until well blended.

      3 Heat the oil in a wok or saucepan over medium heat until hot. Moisten a metal spatula and place 1 heaped tablespoon of the batter on it. Using moist fingers, flatten the batter into a small disk and make a hole in the centre like a doughnut. Quickly invert the spatula into the oil and shake it gently to release the batter. Deep-fry the batter for about 2 minutes on each side until golden brown. Remove from the hot oil and drain on paper towels. Serve with green chillies and a dipping bowl of Mint or Coriander Chutney on the side.

      Makes 18 pieces

      Preparation time: 30 mins + time for making chutney

      Cooking time: 20 mins