Monday, November 1, 2010
Whole Urad Dhal - 1 Cup
Green Chillies - 4
Ginger Paste - 1 tsp
Salt as required
How to make?
Soak the urad dhal in water for 5 - 6 hours. I usually soak them over night as it is easier to grind.
Grind the soaked dhal with chopped green chillies, ginger paste and salt.
Add very little water, and grind into a thick paste. Avoid using much water as the dough would become very loose and then it would be difficult to deep fry them.
Heat oil in a pan for deep frying them.
Take a plastic sheet and apply oil between your fingers.
Take a small amount (lemon sized) of dough and pat them flat on the plastic sheet.
You can also put a hole in the middle of the vada.
Then drop the dough in the oil and deep fry till it becomes golden brown in color.
Remove the vada and place it on a paper napkin to remove the excess oil.
Sending this recipe to the event - 'My Legume Love Affair 34' and also check out Susan's page!