- When deep frying the vada, make sure you have enough oil in the pot to allow them to float in the oil. This way they will not stick to the bottom of the pan.
1 cup urud dal
2 green chilies, finely chopped
1 piece ginger, 1 inch, chopped
1/2 tsp asafetida
1. Soak the dal for two hours. Drain the water completely. Grind the dal in a blender with the chilies, ginger, asafetida, and salt. The dal should
be ground very well to a smooth paste.
2. Wet your hands and make medium sized balls with the batter. Flatten them in your palms then make a hole in the middle.
3. Deep fry the vada on both sides until golden brown.
This delicious South Indian recipe is a tasty vegetarian snack to have in the afternoon with your favorite drink. The original recipe is called Urhnu Vada or Urud Dal Vada. This is one of my favorite recipes because it is made with lentils (urud dal) but I have to remember not to eat too many since they are deep fried. Kachi serves them several times a week to Balakrishnan.