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Medu
Vada
- White
urad dal 1 Cup
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Crushed black peppercorn 1 tsp.
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Asafoetida ¼ cup
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Cumin seeds 1 tsp.
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Curry leaves 8-10 nos.
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Oil for deep frying
- Salt
Wash and soak urad dal for 6 hours. Grind into a fine paste. Add
salt, asafoetida, curry leaves, cumin seeds and crushed peppercorns
to the batter and mix well.
Heat oil in a Kadhai. Wet your palms and take batter into the palms.
Shape into a ball and make a hole with the thumb in the center like
a doughnut. This is now called a vada. Deep fry the vadas in medium
hot oil until golden brown and crisp. Serve hot with Sambhar and
Coconut chutney.
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