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By Preety Pandiya
By Preety Pandiya

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NGREDIENTS : 1 ½ cup of urad dal (soak for  2-hrs ), 3-4 green chillies, ½ inch ginger,  1 tablespoon cumin seeds, 1 small onion, 1 teaspoon whole pepper, a few curry leaves, a pinch of asafoetida (hing), salt according to taste, refined oil and water.

METHOD:

Take soaked urad dal and drain out the water completely. Wash properly and keep aside.

Grind the dal on a mixer grinder along with green chillies, ginger and asafoetida.

Sprinkle a little water while grinding. Use of excessive water will hamper proper giving the vada a proper shape and will absorb oil.

Add chopped curry leaves, whole pepper and finely chopped onions into the dal mixture; properly mix the batter. Add salt only before frying the vada’s or else, the batter will discharge water.

Wet your hand and pick up a medium ball sized batter. Place the batter ball on your four fingers. Flatter the batter ball a little and make a hole in the centre.

Heat up the oil in a deep bottomed pan. The oil should not be very hot. Carefully slip in the vadas into the oil and keep the flame at medium. Flip them after two minutes and fry until they turn golden brown.

Enjoy the hot vadas with coconut chutney or sambhar.

(Preety Pandiya originally hails from Kolkata. She now lives in Fremont, California, with her husband and children. Click here to read all her previous recipes.)

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