Urad Dal Vada

Ingredients

• 250 ml Skinned urad dal
• a little Asafoetida
• as needed Salt
• 50 Grams Onion (small, finely chopped)
• 6 Green chilli
• a little Ginger
• Curry leaves
• Coriander leaves
• Crushed pepper
• 1 Tablespoon Rice flour (optional)

Instructions

1. Soak 250 ml of skinned urad dal for half an hour, add a little asafoetida, and grind without adding too much water so it rises light and fluffy. While grinding, add salt as needed and beat it around a couple more times. Mix in 50 grams of finely chopped small onions, 6 green chillies, a little ginger, curry leaves, coriander leaves and crushed pepper. Heat refined oil in a pan. Wet a leaf with water, take a small ball of the batter, flatten it, make a hole in the centre, and once the oil is hot, slide the vadai in. Flip it with a vadai stick and remove once golden brown on both sides. If you mix 1 tablespoon of rice flour into the batter before frying, the vadai will turn out extra crisp.