Recipe Options


Ingredients
2 cups urad dhal
1 tbs rice
2 tsp black pepper
½ tsp jeera
powdered salt to taste
oil for deep frying

Method

Soak the urad dhal and rice serperately, for about an hour.
Take about 2tbs of the whole soaked dhal and keep them aside.
Grind the dhal and rice to a very smooth , thick batter. While grinding the dhal, use very little water, because you must keep the batter firm enough to pat into vadais.
Add to the batter the whole soaked dhal, the powdered salt, and the black pepper and jeera crushed together coarsely.. Mix thoroughly.
Heat oil in a kadai. Reverse a small vessel which has a smooth flat round bottom. Put a clean plastic paper on the base of the vessel.
Dip your hand in a cup of water. Take an egg-sized ball of batter, shape to a ball ,and pat it to a thick round, about 3 inches in diameter, on the plastic paper. Make a hole in the center of the patted round.
When the oil becomes smoking hot, peel the dough gently from the plastic paper, and slip it carefully into the oil. When firm, reduce the heat slightly,and turn the vadai over, and cook till fried to a light brown colour.
Pat 3 or 4 vadais quickly, one after the other and put into the oil to cook in one batch.
Do the same to the rest of the dough.
You can enjoy the vadais as they are, or you may eat them with some coconut chutney for an extra tangy flavour.