Prep Time: 20 min
Soaking Time for dhal: 1 hr
Soaking Time for rice: 15 min
Draining Time for dhal: 20 min
Grinding Time for dhal: 45 min
Cooking Time: 30 min
Yields: approx 15 to 20
- Whole urad dhal - 1 cup
- Raw rice - 4 tbsp
- Green chillies (finely chopped) - 3 to 5
- Ginger (grated) - 2 tbsp
- Salt - to taste
- Drained dhal water / Ordinary water - 1/4 to 1/2 cup
- Wash whole urad dhal just once in water; soak for an hour; drain using a colander; set aside for about 20 min until no traces of water.
- Reserve the drained dhal water; set aside.
- Wash rice well in water, drain & soak for 15 min; drain again until no traces of water; grind smoothly in a mixie without adding water; keep aside.
- Grind the soaked & drained dhal along with green chillies, ginger and salt in a wet grinder adding adding a tablespoon of the reserved water every now and then.
- The whole grinding process requires about quarter to half cup water & it takes about 40 to 45 min for the batter to be ready.
- The batter should be thick, soft, smooth and fluffy.
- Transfer the batter to a vessel and add the rice powder just before making the vadas.
- Wet your palms, take a small portion of the above batter, make a hole in the center using your thumb, drop gently in to the oil and deep fry until golden brown; this process do requires some practice.
- Else you can shape the vadas either on a banana leaf, zip lock bags or polythene sheet.
- Serve vadas with sambar and coconut chutney.
- Can also use ordinary water for the grinding purpose.
- Can add chopped onions, green chillies and curry leaves instead of ginger.
- Strictly follow instructions to grind batter so as to obtain soft, crispy vadas.
- Use enough oil to deep fry one to two vadas at a time; do not overcrowd.
- To test the right temperature of the oil, drop a pinch of batter into the oil; if it rises immediately without change in color then its ready.