|Serves||Preparation Time||Cooking Time|
|3 People||20-25 Minutes||30 -35 Minutes|
- 1 cup urad dal (without skin)
- 2 tbsp corn flour
- 1/2 cup onion
- 2 green chilies
- 1 inch ginger piece
- 1 sprig curry leaves
- Salt to taste
- Oil for deep frying
Soak the urad dal in water for an hour and grind with not more than 2 to 3 tbsp of water.
To this batter add corn flour and mix well. The consistency of the batter should be thick so when you hold it in your palm facing the ground, the batter should not fall off.
Finely chop curry leaves and onion and grate the ginger. Mix them with the batter along with salt.
Heat oil in a thick bottom deep pan. Drop a pinch of the batter into the hot oil, if it floats, the oil is hot enough.
Now, wet your palms and take a clean and small plastic sheet.
Scoop a lemon size ball of batter onto the plastic sheet and pat it lightly. Make a hole in the middle with your index. Invert the plastic sheet on your palm and slowly drop the batter into the oil.
Fry on medium flame till the vada browns evenly and is cooked well on the inside too.
Take the vada out on absorbent paper and serve hot with coconut chutney or mint chutney.
You can soak the vada in sambhar before serving. You can also let the vada cool and soak in curd for curd-vada.
|Calories||638 K cal|