Vadas & Coconut Chutney

Ingredients:-

VADA

2 cups urud dal ( black lentils )
2 seranno peppers, minced fine; or 1/4 teaspoon cayenne
1 teaspoon peeled, minced fresh ginger
1/4 teaspoon cumin powder scant
1/8 teaspoon baking soda juice of one lemon
2 teaspoons salt
2 cups oil, for deep frying

Method:-

Soak lentils (dal) in 4 cups water for six hours or overnight.
Drain and wash under running cold water until water runs clear.
Drain completely--press dal down against strainer and shake off every last bit of water.

Process into a thick paste, adding one or two teaspoons of water if needed.
Scrape sides of bowl with spatula and process until all grains are ground.
Mix serrano peppers, ginger, cumin, baking soda, lemon juice, and salt.
Stir in a bit of water to help combine the ingredients.
Add to lentil paste and mix thoroughly.
Heat the oil to 185 degrees (e.g., until hot enough for fried chicken).
Use a melon baller or a teaspoon measure and drop a teaspoonful of the lentil mixture into the hot oil.
Let it fry until it turns a dark brown.
Drain on paper towels. Continue until all of the lentil mixture has been used up.

Serve with Coconut Chutney - Prepared as given below.

COCONUT CHUTNEY

2 cups freshly grated coconut (1 coconut)
1 cup waterjuice of 1 lemon mixed with 1 TBSP brown sugar
4 serrano peppers, minced fine
2 TBSP chopped fresh ginger
1 teaspoon salt
1 1/2 cups fresh cilantro, minced

Process coconut, water, and cilantro until coarsely chopped.
Add serrano peppers and ginger, process briefly to mix.
Add lemon juice and salt. Process until blended and grainy.