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Eral vadai
Prawn and chana dal fritters
இறால் வடை: crisp Tamil coast chana dal vadai with chopped prawns, onion and fennel (plus 2 hours soaking)
Eral vadai is the prawn masala vadai sold on the beaches of Rameswaram, Tuticorin and Nagapattinam, and fried in Chettinad homes when the fish seller brings small prawns. It is the classic coarse chana dal vadai with onion, fennel, green chilli and curry leaves, packed with chopped prawns and sometimes topped with one whole prawn pressed into the centre. They are crunchy, juicy and best eaten hot with a mint or coconut chutney at tea time. A common mistake is grinding the dal too smooth or with too much water, which makes the vadai dense and oily; aim for a rough, almost dry grind. Chef's tip: pat the prawns completely dry and chop them small, or their juice will loosen the batter.
- Total time
- 50 min
- Difficulty
- medium
- Serves
- 4
Ingredients
For the vadai
- 7 oz chana dalsoaked 2 hours
- 1 tsp fennel seeds
- 1 tbsp fresh gingerchopped
- 7 oz small raw prawnspeeled, deveined, patted dry and chopped
- 1 onionfinely chopped
- 2 green chilliesfinely chopped
- 12 curry leaveschopped
- 2 tbsp fresh corianderchopped
- 1 tsp salt
For frying
- 3 cups sunflower or groundnut oilfor deep-frying
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Method
0/5 doneStep 1: Drain 7 oz chana dal thoroughly, keep 2 tbsp aside whole, and grind the rest with 2 dried red chillies, 1 tsp fennel seeds and 1 tbsp fresh ginger without water, or just a spoonful, to a coarse, rough paste.
6 minStep 2: Mix the paste with the whole dal, 7 oz small raw prawns, 1 onion, 2 green chillies, 12 curry leaves, 2 tbsp fresh coriander and 1 tsp salt. It should hold together when squeezed.
4 minStep 3: Heat 3 cups sunflower or groundnut oil in a heavy kadai, filled no more than a third deep, over medium to 350°F; a pinch of mixture should rise in 2 seconds with brisk bubbles. Do not leave the oil unattended.
6 minStep 4: Shape lime-sized portions into flat 6 cm patties on a damp palm and slide 5–6 at a time into the oil.
5 minStep 5: Fry for 4–5 minutes, turning, until deep golden, crisp and the bubbling slows; the prawns inside turn pink and firm. Drain and serve hot.
15 min
Nutrition per serving
- Calories
- 340 kcal
- Protein
- 22 g
- Carbs
- 36 g
- Fat
- 12 g
- Fibre
- 8 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does eral vadai take?
- About 50 minutes in total: 25 minutes to prepare and 25 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of fennel seeds?
- Aniseeds, same amount (a stronger liquorice taste).
- What can I use instead of fresh ginger?
- ¼ tsp ground ginger per tbsp fresh (add it with the spices).
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