Contributed by Lolita Britto
| Quantity | Measure | Ingredients | Description |
|---|---|---|---|
| 8-10 | Nos | Curry Leaves | |
| 1 | Teacup | Dhal, Urid (white) | |
| 1/4 | Teacup | Asafetida (Hing) | |
| 1 | Teaspoon | Pepper Corns | crushed |
| 1 | Teaspoon | Jeera/Cumin Seeds | |
| As Required | Cooking Oil | for frying | |
| As Required | Salt | for taste |
1. Wash and soak urid dhal for 6 hours.
2. Grind into a fine paste.
3. Add salt, asafetida, curry leaves, cumin seeds and crushed peppercorns
to the batter and mix well.
4. Heat oil in a deep bottomed frying pan.
5. Wet your palms and take batter into the palms. Shape into a ball and
make a hole with the thumb in the center like a doughnut. This is now
called a Vada.
6. Deep fry the Vadas in medium hot oil until golden brown and crisp.
7. Serve hot with Sambhar and Coconut chutney.