(Lentil Cakes in Curd)
Horsebean Lentil – 1 cup
Green Chillies – 4 nos.
Black peppercorns – 4 nos.
Ginger – ½ ” piece
Cumin seeds – ¼ tsp.
Salt – to taste
Oil – for frying
For the Topping
Curds – 3 cups
Red Chilli powder – 1 tsp.
Cumin powder – 1 tsp.
Coriander leaves – 2 tblsp.
Tamarind Chutney – 2 tblsp. (optional)
Green Chutney – 2 tblsp. (optional)
Wash and soak the horse bean lentil in water for 3 – 4 hours before the start of preparation. Drain out the water when starting the preparation.
Grind the horse bean lentil into a fine paste using very little water. The paste should be of pouring consistency and not very thick.
Add finely chopped ginger, chopped green chillies, cumin seeds, coarsely pound peppercorns and salt to the ground lentil. Mix thoroughly and keep beating this mixture for 8 – 10 minutes. (This is done to incorporate air in the mixture)
In a kadai, heat oil for frying. When hot, with the hand, pour medium sized balls of the batter for frying. The wadas should not be very large, as they will not get cooked in the centre. Fry till the wadas are golden in colour.
When done, remove the wadas and drain off the excess oil. Keep aside for a few minutes and soak each wada in water for a few minutes. (This is done for 2 reasons – firstly the hot oil retained in the wadas continues to cook the wada from inside- due to the absorption of oil; Soaking the wada in water prevents this. Secondly, soaking the wadas in water improves its absorbing consistency when curds are added)
In a separate container, beat the curds with water to form a thick flowing paste. Remove the wadas from the water lightly squeezing out the excess water without breaking the wada. Dip each wada in curd.
Place the wadas on a plate and top it again with beaten curds. Garnish with red chilli powder, cumin powder and finely chopped coriander leaves.