Urad Dal Vada, Ghuguni and Onion Fritters

Ingredients

• 1.5 cup Dried Yellow Peas (Soaked overnight)
• 4.5 cup Water (4 cups for pressure cooking and 0.5 cup for adjusting gravy)
• 2 medium Onion (Finely chopped)
• 2 medium Tomato (Finely chopped)
• 1.5 tbsp Ginger-Garlic Paste
• 2 pcs Green Chili (Slit lengthwise)
• 3 tbsp Vegetable Oil
• 1 tsp Cumin Seeds
• 1 pcs Bay Leaf
• 0.5 tsp Turmeric Powder
• 1 tsp Red Chili Powder (Adjust to taste)
• 1.5 tsp Coriander Powder
• 1 tsp Cumin Powder
• 0.75 tsp Garam Masala
• 1.5 tsp Salt (Adjust to taste)
• 3 tbsp Coriander Leaves (Freshly chopped, for garnish)
• 1 tbsp Lemon Juice (Freshly squeezed)

Instructions

1. 1

   Soak and Pressure Cook the Peas

   • Rinse the dried yellow peas thoroughly. Soak them in ample water for at least 8 hours or overnight.
   • Drain the soaking water. Transfer the peas to a pressure cooker.
   • Add 4 cups of fresh water, 1 teaspoon of salt, and the turmeric powder. Stir well.
   • Secure the lid and pressure cook on medium heat for 4-5 whistles, or for about 15-20 minutes, until the peas are soft but still hold their shape. Turn off the heat and allow the pressure to release naturally.
2. 2

   Prepare the Masala Base

   • Heat oil in a large pan or kadai over medium heat. Once hot, add the bay leaf and cumin seeds. Let them sizzle for about 30 seconds until fragrant.
   • Add the finely chopped onions and sauté for 6-8 minutes, stirring occasionally, until they become soft and golden brown.
   • Stir in the ginger-garlic paste and slit green chilies. Sauté for another minute until the raw aroma disappears.
   • Add the finely chopped tomatoes and cook for 5-7 minutes, until they turn soft, mushy, and well-integrated into the onion base.
3. 3

Ingredients

• 2 large Onion (thinly sliced)
• 1 cup Besan
• 0.25 cup Rice Flour (for extra crispiness)
• 2 pcs Green Chilli (finely chopped)
• 1 inch Ginger (finely grated)
• 0.5 tsp Ajwain (carom seeds)
• 0.25 tsp Turmeric Powder
• 0.5 tsp Red Chilli Powder (adjust to taste)
• 1 tsp Salt (or to taste)
• 2 tbsp Coriander Leaves (freshly chopped)
• 2 cup Oil (for deep frying)

Instructions

1. 1

   Prepare the Onions

   • Place the thinly sliced onions in a large mixing bowl.
   • Add 1 tsp of salt, toss well to coat, and set aside for 10-15 minutes. This crucial step draws out moisture from the onions, which will help bind the batter without adding extra water and ensures crispy fritters.
2. 2

   Create the Fritter Mixture

   • After 15 minutes, you will notice water released from the onions. Do not drain this water.
   • To the onions, add the grated ginger, chopped green chilies, coriander leaves, ajwain, turmeric powder, and red chili powder. Mix thoroughly.
   • Add the besan and rice flour. Use your hands to mix and squeeze the mixture together. The moisture from the onions should be sufficient to form a thick, coarse, and sticky batter that coats the onions. Avoid adding any water unless the mixture is exceptionally dry, in which case add only 1-2 teaspoons at a time.
3. 3

   Deep Fry the Fritters

   • Heat oil in a kadai or deep pan over medium-high heat (around 175°C / 350°F). To test if the oil is ready, drop a tiny piece of batter into it; it should sizzle and rise to the surface immediately.
   • Carefully take small, irregular portions of the onion mixture and drop them into the hot oil. Do not overcrowd the pan; fry in batches of 5-6 fritters at a time.