Here’s a recipe for crisp, urad dal-based and cabbage-laced finger foods. The ingredients are few but the taste is stunning. They are served with fabulous coconut chutney, seasoned with, among other things, fried urad dal.

Dal soaking time: 2 hours

Preparation and cooking time: 45 minutes

Makes 15 – 20 vadais

• 1 cup split urad dal
• 1 teaspoon yellow asafetida powder
• 4 medium-sized green chilies
• 1 teaspoon salt
• a scant ¼ teaspoon baking soda
• ½ cup finely chopped cabbage
• finely-chopped leaves from one small bunch coriander
• oil for deep-frying

Wash the dal well in repeated changes of water until the water is clear. Soak the dal in 3 cups cold water for 3 hours.

Drain the dal completely, and place it in a food processor with a metal blade. Add the asafetida, chilies and salt, and process into a thick batter. Transfer the batter to a bowl, add the cabbage and coriander leaves, and mix well.

Whisk the mixture for 1 or 2 minutes to put air into the batter.

Heat 2 or 3 inches of oil to 170 degrees C/340 degrees F in a deep pan or wok. When you are ready to fry, mix the baking soda into the batter. Divide the thick batter into 15 or 20 lumps on a large plate.

Take a lump of batter and place it on the palm of your hand. Moisten your other hand with water, and press to flatten the batter into a round patty. Make a hole in the centre of the patty. It should resemble a small doughnut.

Slip the vadai into the hot oil. Repeat quickly, and fry the vadai in 2 or 3 batches, without crowding the pan. When they float to the surface, fry them, turning them to ensure even cooking, for about 4 or 5 minutes, or until they are reddish-brown and crisp.

Remove and drain them on paper towels, and serve hot with chutney of your choice, like the one that follows.

Here is the accompanying Coconut Chutney recipe.