INGREDIENTS
Urad dal (without skin) 2 cups
Green chillies 6 nos.
Ginger 1”piece
Curry leaves 10-12
Asafoetida ¼ tsp.
(optional)
Salt 2 tsps.
METHOD
1.Wash and soak the dal in fresh water for about 1 hour.
2.Drain and grind to a smooth and spongy batter. Add salt, asafoetida and mix
well.
3.Wash and mince the green chili, ginger and curry leaves and mix into the
batter.
4.Heat oil in a kadai. Wet the palm, take some batter and flatten to a round
shape, make a hole in the center with your thumb and slowly slide into the hot oil.
This batter should yield 25-30 medium sized vadas.
5.Deep fry on both the sides till crisp and light golden brown.
6.Drain well on an absorbent towel and serve hot with sambar and/or chutney.
2.Drain and grind to a smooth and spongy batter. Add salt, asafoetida and mix
well.
3.Wash and mince the green chili, ginger and curry leaves and mix into the
batter.
4.Heat oil in a kadai. Wet the palm, take some batter and flatten to a round
shape, make a hole in the center with your thumb and slowly slide into the hot oil.
This batter should yield 25-30 medium sized vadas.
5.Deep fry on both the sides till crisp and light golden brown.
6.Drain well on an absorbent towel and serve hot with sambar and/or chutney.
TIPS: If you find it difficult to make the shape, you can use a piece of plantain leaf
to make the shape and then slowly invert it into the hot oil.
to make the shape and then slowly invert it into the hot oil.
Substitute red chili for the green chili for a different taste. Add one onion while
grinding the dal to get very crisp and tasty vadas.
grinding the dal to get very crisp and tasty vadas.
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