Masala vadai and coconut chutney  Try making these South Indian-
style savoury fritters - similar to an onion bhaji - to serve
before a curry.   For the coconut ‘chutney’ For the masala vadai
Preparation method    1. For the coconut ‘chutney’, heat one
tablespoon of the oil in a frying pan over a medium heat. Add
the channa dal, urad dal and green chilli and fry until they
start to brown.    2. Transfer the ingredients to a spice
grinder, add the asafoetida and coconut and grind the mixture to
a fine powder. Season, to taste, with sea salt and freshly
ground black pepper.    3. Add the water, a teaspoon at a time,
until the mixture comes together as a thick paste (you may not
need to add all of the water). Stir in the soured cream until
well combined.    4. Heat the remaining tablespoon of oil in a
separate pan over a medium heat. Add the mustard seeds and fry
until they begin to crackle and pop (keep your face away from
the pan in case the seeds pop). Add the mustard seeds and oil to
the coconut mixture and