Ingredients:
1 cup split washed urad dal (split black gram)
1/8 teaspoon asafoetida (hing)
1 tablespoon green chili chopped
2 tablespoons cilantro chopped (hara dhania)
1 teaspoon salt
Oil to fry
Method:
Wash and soak dal in about 3 cups of water for about 4-6 hours. Drain the water and grind dal to smooth paste using very little water just enough to grind. Blend for another 2 minutes to whip dal to make fluffy. Transfer the batter in a bowl.
Add all the ingredients to the dal batter, cilantro, green chili, coriander, asafetida and salt, beat the batter for 2-3 minutes this will make the batter light and fluffy. To make sure batter is ready put one drop of batter in a bowl of water, batter should float.
Keeping the right consistency of batter is very important; add water as needed batter should be soft but not runny. When you put the batter on your palm batter should hold its shape.
Heat the oil in a frying pan over medium high heat.
To check if the oil is ready, put one drop of batter in oil. The batter should sizzle and come up but not change color right away.
Wet the palms and take golf size batter and place over your palm, flatten to round shape and make hole in the center looking like donut now with other hand wet fingers slowly slide Vada into the hot oil.Fry the Vadas from both sides till golden brown. Take them out over paper towel to drain access oil.
Serve with Coconut Chutney, and sambar .
