1,000 Indian Recipes (98 page)

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cup long-grain white rice, sorted and washed in 3 to 4 changes of water

4 quarter-size slices peeled fresh ginger

20 to 25 fresh curry leaves

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teaspoon ground fenugreek seeds

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teaspoon ground asafoetida

1 teaspoon salt, or to taste

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to
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cup hot water

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teaspoon cayenne pepper, or to taste

1 teaspoon coarsely ground black pepper, or to taste

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teaspoon baking powder

1
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⁄
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to 2 cups peanut oil for deep-frying

1.
Soak together the dal and rice overnight in water to cover by 2-inches. Drain.

2.
In a food processor, process together the ginger and curry leaves until minced. Add the drained dal, rice, fenugreek seeds, asafoetida, and salt, and process, adding hot water as needed to make a fluffy, thick batter that can be shaped. Cover and keep in a warm and draft-free place, 8 to 10 hours to ferment. Mix in the cayenne and black peppers, and the baking powder. Then, with a whisk or a fork, whisk the batter to incorporate air into it and make it fluffy, about 1 minute.

3.
Heat the oil in a large wok or skillet to 350°F to 375°F on a frying thermometer or until a pinch of batter dropped into the hot oil bubbles and immediately rises to the top.

4.
Meanwhile, have ready a small bowl of water. With lightly moistened clean hands, form 2-inch patties from the batter and add them carefully, one at a time, to the hot oil. Add as many as the wok can hold at one time without crowding, and fry, turning occasionally with tongs or a slotted spoon, until they are crisp and golden on all sides, 2 to 3 minutes. (Dip your fingers in the bowl of water as you work.) Transfer croquettes to paper towels to drain. Transfer to a platter and serve hot.

Rice Croquettes with Cashews

Medhu Vadai

Makes about 20 pieces

Made with a mixture of rice and white urad beans (
dhulli urad dal
)
medhu vadais
originated in a small village located on a road between Mysore and Bangalore. At one time, the name was reserved for a specific dumpling, but now it is often used generically for all kinds of
vadais
. This authentic recipe comes from Raghu Nanjappa, who recently took my husband and me to the restaurant where it all started.

Authentic
medhu vadais
always have a hole, but if making it seems complicated, you can make them into little rounds or balls.

1 cup long-grain white rice, sorted and washed in 3 to 4 changes of water

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cup dried white urad beans (dhulli urad dal), sorted and washed in 3 to 4 changes of water

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to
¹
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cup hot water

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teaspoon baking soda

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teaspoon salt, or to taste

1 tablespoon peanut oil

1 teaspoon black mustard seeds

2 tablespoons dried yellow split chickpeas (channa dal)

1 teaspoon coarsely ground fenugreek seeds

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teaspoon ground asafoetida

2 tablespoons minced fresh curry leaves

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cup coarsely chopped cashews

1
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to 2 cups peanut oil for deep-frying

1 small 3-inch diameter bowl

One 10-inch square piece of plastic wrap

1.
Setting aside 2 tablespoons of the rice, soak the rice and dal in water to cover by 2 inches, about 4 hours. Drain and transfer to a food processor and process, adding hot water as needed to make a fluffy, semi-thick batter that can be shaped. Add the baking soda and salt, and process again. Remove to a bowl.

2.
Heat 1 tablespoon oil in a large cast-iron or nonstick wok or a saucepan, over medium-high heat and add the mustard seeds. They should splutter upon contact with the hot oil, so cover the pan and lower the heat until the spluttering subsides. Quickly add the reserved 2 tablespoons rice, chickpea dal, fenugreek seeds, asafoetida, curry leaves, and cashews, and cook, stirring, until golden, about 1 minute. Mix into the batter. Cover and let rest in a warm, draft-free place about 2 hours.

3.
Heat the oil for frying in a large wok or skillet to 350°F to 375°F on a frying thermometer, or until a pinch of batter dropped into the hot oil bubbles and immediately rises to the top.

4.
Meanwhile, have ready a small bowl of water. Wrap a small piece of plastic wrap tautly around the 3-inch bowl and brush with a light coating of oil. Place 1 tablespoon of the batter on the wrap and with lightly moistened, clean fingers, spread the batter into a 3-inch disc. With your forefinger, make a
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-inch hole in the center of the disc to make a doughnut shape. Gently slide each doughnut to the side and into the hot oil. (Dip your fingers in a bowl of water as you work.)

5.
Deep-fry, adding 3 to 4 croquettes at a time and turning them with tongs 2 to 3 times until puffed and golden, about 3 minutes per batch. Transfer to paper towels to drain. Transfer to a platter and serve hot.

Coconut–Red Chile Croquettes with Mixed Beans

Ammavadai

Makes 20 to 25 pieces

Using any one or a mixture of split pigeon peas (
toor dal
), yellow split chickpeas (
channa dal
), and white urad beans (
dhulli urad dal
), and rice or rice flour, with grated coconut as the supporting flavor, this mixture is yet another popular
vadai
variation, called
ammavadai
.
Ammavadai
are generally spiced with dried red chile peppers, along with the standard
vadai
spices.

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cup each: split pigeon peas (toor dal), yellow split chickpeas (channa dal), white urad beans (dhulli urad dal), sorted and washed in 3 to 4 changes of water

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cup rice flour

1 cup grated fresh or frozen coconut or shredded unsweetened dried coconut

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cup nonfat plain yogurt

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to 1 cup finely chopped onions

2 tablespoons peeled minced fresh ginger

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cup finely chopped fresh cilantro, including soft stems

2 to 4 dried red chile peppers, such as chile de arbol, coarsely ground

1 to 3 fresh green chile peppers, such as serrano, minced without seeds

1 teaspoon salt, or to taste

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teaspoon ground asafoetida

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teaspoon baking powder

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to
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cup hot water

1
¹
⁄
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to 2 cups peanut oil for deep-frying

1.
Soak the dals in water to cover by 1 inch, about 3 hours. Drain and transfer to a food processor. Process until as smooth as possible. Add the rice flour, coconut, and yogurt, and process again until smooth. Remove to a bowl. Add all the remaining ingredients (except the oil for frying) and mix well, adding the hot water as needed to make a fluffy, thick batter that can be shaped.

2.
Heat the oil in a large wok or skillet to 350°F to 375°F on a frying thermometer or until a pinch of batter dropped into the hot oil bubbles and immediately rises to the top. Shape, deep-fry, and serve as per directions for
South Indian Croquettes with Curry Leaves
, from Step 5.

Spicy Stuffed Croquettes