Dinner with Rukmini
Browse all of the recipes in Rukmini Iyer’s cookbooks by ingredient.
If you’ve never tried these fluffy little savoury doughnuts, you’re in for a treat. This is my grandmother’s recipe; all you need is a bowl of soaked white lentils, a few spices and a food processor. Fry one or two at a time to judge the heat of the oil and texture of the vadas (which should be lovely and spongy, a bit like bread), and then when you’re confident you can fry four at a time like a pro.
|white urad dal, rinsed well|
|fresh curry leaves|
|ginger, finely grated|
|green chillies, finely chopped|
|sea salt flakes|
|sunflower or neutral oil, for deep-frying|
From the book