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Written by Ahila
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Soft, fried dumplings that is so tasty & usually served with Idli.
Ingredients:
3/4 Cup Urad Dhal without skin
1/2" Ginger chopped
2-3 Green Chillies chopped
1 Sprig Curry Leaves chopped
1/2 Onion chopped
1/4 Cup chopped Coriander leaves
Salt to taste
Oil for deep frying
Preparation:
- Soak urad dhal for 2 hours.
- In a wet grinder/blender, grind the dhal, green chillies & ginger with as little water as possible.
- The batter should be smooth, thick & fluffy.
- Transfer this into a bowl.
- To this add chopped onion, curry leaves, coriander leaves & salt.
- Mix thoroughly.
- Heat oil in a kadai/wok(shallow pan).
- Wet your palm. Take a dollop of batter(lemon size), put it in your wet palm, flatten to a round shape & make a hole in the center with your finger.
- Gently & carefully slip them into medium hot oil.
- Deep fry till golden brown & crisp.
- Place them on a paper towel to remove excess oil.
- Serve hot with coconut chutney or sambar.
Tips:
Grind the dhal with minimal water.
Wet your palm each time you shape vada, to avoid the batter sticking to your palm.
Ease of Preparation: Easy
No. of Servings: 5
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