Ingredients
• 1 cup of black gram (urad dal)
• ½ cup chana dal
• ½ cup moong dal
• Salt to taste
• Pinch of hing
• 8-10 curry leaves roughly chopped
• 3-4 green chilies, finely chopped
• 1 tsp grated ginger
• 2 tbsp thin slices of coconut
• 1 tsp of cumin powder
• 1 tsp of crushed black peppercorns
• Oil to fry
Method
• Wash and soak urad dal, chana dal and moong dal for six to eight hours.
• Grind into a fine paste. Use less water when grinding. Batter should be not very thick or not very thin.
• Add salt, hing, chopped curry leaves, chopped green chili, grated ginger, slices of coconut, cumin powder and crushed peppercorns to the batter and mix well.
• Heat oil in a kadai. Turn the heat on a medium high.
• For shape up the vada, take small thick plastic sheet like zip log bag. Grease with little oil or wet with some water. Place 2 tbsp batter on it & make a hole in the centre of the batter like a doughnut. Hold the plastic sheet in your left hand, wet your right hand. Transfer this batter to your right hand fingers & carefully leave it into the hot oil.
• Deep-fry this in medium hot oil until golden brown and crisp.
• Serve hot with sambhar or coconut chutney.
Dear Harsha
ReplyDeleteYou can do this without the plastic bag. Wet your hand and pick up some batter on the four fingers of your hand (keep thumb free).Make hole in the batter with your wet thumb and with the thumb itself release the wada into frying pan from sides (so as not to fry the fingers :))