- Washed Urad daal: 1 cup
- Rice: 2-3 tbsp (to make outside layer of vadas crispy)
- Cumin seeds: 1 tbsp
- Hing: 1/2 tsp
- Baking soda: a pinch
- Curry leaves: a few( chopped)
- Fresh coriander leaves
- Ginger: a small piece (chopped)
- Green chilli: 1-2 (chopped)
- Salt: to taste
- Red chilli pwd: optional
- Oil: for frying
Method:
- Wash and soak Urad daal over night( or 6 hours).
- Grind rice and daal with minimum water to make a thick batter. (If batter becomes thin, add semolina)
- Now, beat the batter with hands/ spoon for 6-8 mins to make it fluffy. This step will ensure soft vadas from inside.
- Add cumin seeds, hing, baking soda, curry leaves, fresh coriander leaves, red chilli pwd, ginger and green chilli. Mix well.
- Heat oil in pan.
- Take water in a big bowl (to wet your hands while giving shape to vadas, also to slide vadas in oil)
- Wet your hand and put 1-2 tbsp batter on fingers and while thumb make a hole in it.
- Immediately drop vadas in oil. Cook until golden brown on both sides.
- The vadas which are crispy from outside and soft from inside are ready to serve with sambar and coconut chutney.
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