Vegetable Vada with Nori (Crispy Lentil Fritters)

Rinse the chana dal thoroughly in water until it runs clear. Soak it in lightly salted water for at least 2 hours, or overnight if you have time. The longer it soaks, the easier it will be to grind and the crispier the vadas will get. After soaking, drain well and shake off excess water.

In a food processor, add the drained chana dal and pulse until it forms a coarse, slightly grainy paste without adding any water. The mixture should hold together when pressed between your fingers. Transfer to a mixing bowl.

Using scissors or a knife, cut the nori sheets into small strip pieces or use a spice grinder to flake them into thin strands. Grate the carrot and finely chop the spinach, ginger, green chilies, and cilantro. If using, grate the fresh coconut.

Add the prepared vegetables, nori, ginger, chilies, cilantro, and coconut to the ground dal. Season with salt and the optional coriander seeds and curry leaves. Mix everything with a light hand, just until evenly combined. Pinch a bit, and if it tastes raw and slightly sweet, you’re on the right track—this is how my Lola taught me to test before frying.

In a deep skillet or wok, heat coconut oil over medium heat until it registers about 350°F (175°C). If you don’t have a thermometer, drop a tiny piece of the batter; if it sizzles and rises to the surface slowly, the oil is ready.

Wet your hands with water for easy handling. Take about 2 tablespoons of the mixture and gently roll it into a ball, then flatten slightly into a small patty about 1/2-inch thick. Slide it carefully into the hot oil. Don’t crowd the pan—fry in batches of 4 or 5.

Fry the vadas for 3 to 4 minutes on one side, then flip and fry for another 3 to 4 minutes, or until golden brown and crisp all over. The vada should be cooked through; you can break one open to check. Remove with a slotted spoon and drain on paper towels.

Continue shaping and frying the remaining mixture, making sure the oil returns to temperature between batches. Serve hot with coconut chutney or ketchup, and I like to imagine my Lola approving of this fusion—she would have loved the nori's savory depth.