Ingredients:
Urad Dhal (Black Gram
Dhal)
|
2 cup
|
Onion
|
2 Small
|
Green Chillies
|
6 – 8
|
Cooking Soda
|
2 – 3 pinch
|
Crushed Pepper corns
|
½ tsp
|
Curry Leaves
|
Few
|
Salt
|
To Taste
|
Oil
|
To Deep Fry
|
- Wash and soak the urad dhal for 3-4 hours in enough water. Drain the water completely. Grind the Dhal smooth and fluffy adding little water in intervels (not more than 1/4 cup of water). (Using wet grinder to grind the dhal gives crispy and fluffy Vada. If using mixie, then soak the dhal for 6 hrs. Use cold water to grind the dhal)
- Chop Onion and Green chillies into fine pieces. Add Curry leaves, Crushed pepper corns, chopped Onion and Green chillies, Cooking Soda, and Salt to taste (1 tsp) to the ground Urad dhal batter.
- Mix evenly till all ingredients bind together. Beat well for 5-6 minutes before making Vada.
- Heat required Oil in a Kadai / wok [for deep frying Vada]. Once it comes to medium hot, lower the flame. Keep a bowl of water side by side while making Vada.
- Wet your hands in the water bowl before making Vada (avoid too much of water sticking to the hands. After dipping into the water, just shake your hands to remove excess water).
- Take a big lemon size portion from the prepared Vada batter in one hand and roll into a ball. Pat it on to your palm of other hand into a flat and thick circular shape [thicker the better] and make a hole in the center. Gently drop into the oil. Drop 3-4 Vadais at a time.
- Now raise the flame to high for few seconds and gently flip the Vadais to other side. Now reduce the flame to low-medium. Fry till light golden brown and crisp. Remove and place over a tissue/absorbant paper. Repeat with remaining batter.
- Serve hot with tomato chutney / sambar / Sauce-Ketchup. It is also served along with meals.
Also check out Sambar Vada
