Serves: 10
Total Calories: 210
1. Soak the dal overnight in water to cover by 2 inches. Meanwhile, prepare the cumin. When ready, drain the dal. In a food processor, process together the ginger and green chili peppers until minced. Add the drained dal and process, adding the hot water as needed to make a fluffy, thick batter that can be shaped.
2. Mix in the cumin, baking soda, asafoetida, and salt. Cover and keep in a warm, draft-free place, 8 to 10 hours to ferment. 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. Wet the cheesecloth with water, squeeze it out completely and wrap it tautly over the top of the bowl. There will be some overhang. Holding the overhang securely under the bowl, with a clean hand, place about 2 tablespoons of the batter on the cheesecloth and, with lightly moistened fingers, spread it into a 3-inch disc. With your forefinger, make a 1/2-inch hole in the center of the disc to make a doughnut. Gently push from one side to slide each doughnut into the hot oil. (Dip your fingers in the bowl of water as you work.) Add as many doughnuts as the wok can hold at one time without crowding and deep-fry, turning occasionally with a slotted spatula until they are crisp and golden on all sides, 2 to 3 minutes. Remove croquettes to paper towels to drain. Repeat the process with the remaining batter. Transfer to a platter and serve hot.
From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Punjabi-Style Fermented Urad Bean Croquettes recipe is from the 1000 Indian Recipes Cookbook. Download this Cookbook today.
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