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| 1 1/2 cup Urad dal/split black lentils - soaked overnight or at least 3-4 hours. |
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| Drain well the soaked water, then divide the dal into three section to make sure enough space to grind in mixer (or else use food processor). |
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Grind till batter turns into a smooth fine paste.The batter should be thick (not watery), cause later the batter will difficult to shape it.
Tips: *The key is to grind them without water.*
the soaked dal has already enough moisture in it. (else if not enough moisture use a tbsp or little cold water for grinding).
If the vadai batter becomes little watery,add a tbsp or more of rice flour or else leave the watery batter overnight in fridge to remove the excess water. |
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| The divided portion of dal has grind well into smooth paste and combined into a bowl. Keep it aside. |
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| use 1 tbsp Rice and 1 tbsp Urad dal. |
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| Dry roast the Urad dal and Rice till turn light brown. Keep stirring, don't over burn it. |
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| Let it cool down before grind it into powder. |
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| the grind rice and urad dal powder. |
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| Combined the powder into the batter. |
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| Add 1/4 tsp baking soda. |
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| Add salt to taste. |
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then add 1 small onion (cut into small cubes), 1 green chilli, 1 small ginger, few chopped curry leaves,(optional: 1 tsp whole black pepper and a handful cilantro/coriander leaves)
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Then allow the batter to ferment for at least a hour.Then after a hour heat the pan with oil (enough for deep frying).
Wet your hand (repeat it for each Vadai) and take a medium ball sized batter in hand, pat it and make a hole in the middle and carefully transfer it to the hot oil.
The oil should be very hot
Keep the flame in medium.
Flip it over after 2 minutes and fry till golden brown.
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My final product of Vadai, as you can see the shape of Vadai could be better.
That's because I made mistakes in earlier procedure during Grinding.(the batter was watery).
But taste wise it came out perfectly.
*anyway practice makes perfection*
