Vada or Silky bean dumplings have a silky and fluffy interior, and taste as if they had been made with plain flour dough, instead of with Indian beans called Urad dal. The beans are soaked and pureed to a thick paste, which is then formed into small patties with holes in the centre. When they are fried, they puff up and look like doughnuts. The shaping of the bean dumplings takes a little time and effort.

Ingredients of Vada or Silky Bean Dumplings

185 g white split gram beans (Urad Dal)

2 tbsp finely chopped onions

1 tbsp finely chopped fresh ginger root

2 green chili peppers, seeded and chopped

1 tbsp ground coriander

1/8 tsp bicarbonate of soda

Salt to taste

2 tbsp peanut or corn oil

Peanut or corn oil, enough to fill a kadhai, chicken fryer or large casserole to a depth of 5 cm/2 inches

Method of preparing Vada or Silky Bean Dumplings

Wash the gram beans are washed and a soft paste is made. The paste should be light and fluffy.

When ready to fry the dumplings, stir all the remaining ingredients except any of the oil into the paste. Over-blending should be avoided otherwise the batter will become dense and the finished dumplings will turn hard and tough.

Flatten the balls into a 5 cm/ 2-inch-round patty with fingers and a hole in the centre of the patty is made. The patty should now resemble a small doughnut.

Heat a large quantity of oil in a kadhai and are cooked in a low temperature. These balls are served hot with Narial Chutney or Imli Chutney.

These Vada or Silky bean dumplings are easy to make and are tasty snacks that can be munched at anytime.