Ingredients vegetarian 4 servings

• 4 cups Black gram (split)
• 1 cup Rice
• 1 tsp Ginger, grated
• 1 tbsp Coconut, grated
• 8 pieces Black Pepper
• 1 tsp Cumin Seeds
• pinch Vegetable Oil, to deep fry
• Salt to taste

Directions

Wash and soak dal and rice together in plenty of water for about 6-7 hours. Drain and grind it into a smooth paste. You should be able to feel the fine grainy texture when you rub a little paste between your fingers. The batter should also be thick enough to shape the Vadas. Add all ingredients and beat well. Beating incorporates air and makes the Vadas fluffy. Heat oil, wet palm and take an idli sized lump. Make a hole in the middle with thumb. Slip gently into hot oil, repeat for more. Deep fry the vadas on medium heat. Remove when they turn golden brown and drain them on paper. Serve with Sambhar.

Comments

Shweta Ballal

Ramesh ji, I understand that you are being satirical here. Keen obesrvation, by the way! LOL. The word 'pinch' sure seems to be a typo, and, meant for a 'pint ' of oil.

Ramesh

Dear Dairyman, The recipe is concise and I am eager to try it. However, how to deep fry about a kilograms of vadas in apinch of oil?

nalini

taste was good, but vada popped when frying in oil. it is very dangerous.

vidya

its really good and easy to prepare. especially during rainy season something hot to munch .