Contributed by Lolita Britto
Ingredients
Quantity | Measure | Ingredients | Description |
|---|---|---|---|
| 8-10 | Nos | Curry Leaves | |
| 1 | Teacup | Dhal, Urid (white) | |
| 1/4 | Teaspoon | Asafetida (Hing) | |
| 1 | Teaspoon | Pepper Corns | crushed |
| 1 | Teaspoon | Jeera/Cumin Seeds | |
| As Required | Cooking Oil | for frying | |
| As Required | Salt | for taste |
Method
1. Wash and soak urid dhal for 6 hours.
2. Grind into a fine paste. Beat the batter in a bowl, with the hand, whisking it continuously to fluff it up, and give it sufficient buoyancy. The color should turn slightly whiter. If you place a small ball of batter in water, it should float. Read more on batter.
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 make a depression 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.
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