Lentil fritters in a spiced yogurt (Dahi vada) from Monsoon: Delicious Indian Recipes for Every Day and Every Season (page 78) by Asma Khan

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Coriander and green chilli chutney (Hari chatni); Spicy, tangy white peas (Chotpoti); Tamarind chutney

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Allow lentils to soak overnight, or for up to 48 hours.

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