vegan, gluten-free doughnuts that were instantly devoured by picky gluten-lovers.
a perfectly deep-fried, golden-brown, doughnut-shaped vada was not what we got.
although fermenting the batter wasn’t called for in the recipe, i missed fermented foods so much after being away from them for two months that i sat the batter out for a few hours after grinding it.
i’ll try it unfermented some day, but WOW! these were worshipped by my gluten-free housemates. i just treated it like dosa batter, but made it a little thicker.
2 cups urad dal (bet that’d be better than what we used, which was just plain lentils – but they were still outstanding)
a few T chana dal
a few T rice
(recipe said you can use potato, too!)
spices (i did cloves, allspice, cumin seed, mustard seed, and coriander)
soak the grains and rice for a few hours, blend with not a lot of water, leave to ferment, and just before frying up, add spices and whatever else you want.
we did a few batches savory and we liked ‘em, but when i started rolling them in sugar, we discovered they are approximately the best thing ever.
i found a good trick was to make tiny doughnut holes so they’d cook all the way through at a temperature high enough to keep the batter from absorbing all the oil.
just made them for a vegan friend’s birthday, and they were unimpressed. hmm. they all got rolled in sugar and eaten up, anyway. also finally figured out how to make them doughnut-shaped: when grinding the batter, add water a tablespoon-full at a time and only add enough to allow the food processor to do its thing. then just form into a circle and toss it in the oil like that.