These are soft vada made from urad dhal. Usually you get them with a hole in the center at the restaurants. At home, I ditch the hole and just make them in this shape. My son loves this vada. It can be eaten as is or goes well with coconut chutney or sambhar. I usually make this on festive days and some times on normal days as we feel like eating it!
Makes 10-15 (depending on size)
Ingredients Required:
Whole Urad Dhal - 1 cup
Raw Rice - 1 tblsp
Salt - as required
Coriander leaves - 1 tblsp - finely chopped
Curry leaves - few
Oil - for deep frying
How to make?
Soak the Urad Dhal and Rice in water for 4 hours.
Grind to a smooth batter along with salt using a blender or grinder. Use minimum to no water. The batter should frothy and smooth.
Add the curry leaves and corainder leaves. Whisk well for couple of minutes.
Heat oil on medium-high heat. Check if the oil is hot by dropping a small pinch of batter in the oil. If it comes up within a minute and is surrounded by oil bubbles, then the oil is ready. Once the bubbles die down then the vada is cooked inside and can be taken out.
Keep a bowl of water close by, before dropping the batter in, each time wet your hands with the water.
Take a lemon size ball of batter and gently pat it down with your fingers. This should be done with one hand. The water prevents the batter from sticking to your hand.
Drop the batter in the oil. Keep swirling the oil and if required turn the vada so both the sides get evenly fried.
Take it out once the bubbles die down and the vada is golden brown in color.
Set on a paper towel so the excess oil is drained.
Repeat till the batter is over.
Server hot as is or with Coconut Chutney and Sambar!
Notes:
2 Tblsp of rice flour can be added to the batter instead of soaking the rice. This would make the vada crispy on the outside and soft on the inside.
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