👨‍🍳 Instructions

1. 1

   Drain the soaked chana dal thoroughly. Grind it into a coarse paste using a food processor or mortar and pestle. Do not make it too fine; a little texture is good.

   💡 Tip: Avoid adding water while grinding. If necessary, add a tablespoon at a time.
2. 2

   Transfer the ground dal to a mixing bowl. Add the chopped prawns, finely chopped onion, green chilies, grated ginger, minced garlic, fennel seeds, turmeric powder, and salt.

3. 3

   Mix all the ingredients well until combined. The mixture should be thick enough to form patties.

   💡 Tip: If the mixture is too wet, add a tablespoon of rice flour or chickpea flour to bind.
4. 4

   Heat oil in a deep pan or wok over medium-high heat for deep frying.

5. 5

   Wet your hands slightly and take small portions of the mixture. Flatten them into small, thick patties or discs.

   💡 Tip: Ensuring the patties are not too thick will help them cook through evenly.
6. 6

   Carefully slide the patties into the hot oil, a few at a time, ensuring not to overcrowd the pan. Fry until golden brown and crisp on both sides.

   💡 Tip: Maintain medium-high heat to ensure the fritters cook through without burning.
7. 7

   Remove the fried isso vadai with a slotted spoon and drain them on paper towels.

8. 8

   Serve hot, garnished with onion rings and chili slices if desired. They are often served with a side of spicy chutney or a simple tomato ketchup.

   💡 Tip: Best enjoyed fresh and hot.