Ingredients
- 2 cups split black gram (urad dal), soaked for 4-5 hours
- 1 medium-sized onion, finely chopped
- 2-3 green chilies, finely chopped
- 1-inch ginger, grated
- 10-12 curry leaves, finely chopped
- 1 tsp cumin seeds
- 1 tsp black peppercorns, crushed
- 1/4 tsp asafoetida (hing)
- Salt, to taste
- Water, as needed (for grinding)
- Oil, for deep frying
Nutritional Information (Per Serving)
Carbohydrates: 30g
Fat: 12g
Protein: 8g
Energy: 200 kcal
Servings
Number of servings: 4-6 (about 2-3 vadas per serving)
Cooking Process
- Step 1: Prepare the Batter:
- Drain the soaked urad dal and grind it into a smooth, thick batter using minimal water. The batter should be thick and dough-like.
- Transfer the batter to a bowl and mix in chopped onions, green chilies, ginger, curry leaves, cumin seeds, black pepper, asafoetida, and salt.
- Step 2: Shape the Vadas:
- Wet your hands with water, take a portion of the batter, and shape it into a ball. Flatten it slightly and make a hole in the center for the classic vada shape.
- Step 3: Heat the Oil:
- Heat oil in a frying pan over medium heat to 350°F (175°C) for deep frying.
- Step 4: Fry the Vadas:
- Gently place the vadas into the hot oil, frying in batches for 4-5 minutes, turning them to cook evenly.
- Once golden and crisp, remove and drain on paper towels.
- Step 5: Serve:
- Enjoy hot vadas with coconut chutney and sambar.
Optional Variation
Add finely chopped carrots or coriander to the batter for a medu vada twist with added vegetables.
