- Whole black gram dal - 2 cups
- Green chillies - 4
- Asafoetida - 1/4 sp
- Ginger - 1 inch piece
- Salt - As required
- Rice flour - 2 tbl sp
- Oil - Enough for deep frying.
Method:
Wash & soak dal in enough water for 2 hrs. Drain water completely & add green chillies, ginger piece, asafoetida, salt & grind it to a fine paste. Sprinkle water, now & then, during the process of grinding to make it a ball like dough. Mix rice flour with this. Then heat oil in a deep curved frying pan. Using wet hands shape little dough into a ball & then pat on top of a plastic sheet, put a hole in the centre. Deep fry in hot oil. [Few vadas can be fried at a time]. Do not disturb till underneath turns to golden colour. Turn once to fry the other side brown & crisp. Remove the vadas gently & keep over a colander to drain the excess oil. Serve hot with coconut chutney & sambar.
Note: Make vadas as soon as the dough is ready. In this way it will not absorb too much oil.
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