Ingredients 1 cup - whole black gram dhal
4 green or red chillies, sliced thinly
1 onion, peeled and chopped
salt to taste
Method
1. Wash and soak the gram dhal for 5 hours.
2. Grind it into a coarse paste. Avoid using any water and only add 1 tsp or so
if having trouble grinding it. The trick is to avoid using water as much as possible.
3. You can add the chillies, chopped onion and salt now to the batter.
4. Take a plastic sheet/plate, oil it well with vegetable oil, apply oil/ghee/water to your fingers
and make rounds of the batter - small lemon sized and place it on the sheet.
5. Press the round into flat disc - not thin, using your finger tip, make a small hole in the middle.
6. Since the plastic is oiled, it will easy to slide it slowly into the hot oil for deep frying.
You can either mildly slide it into the oil, or first place it first in your hands and then to oil.
Whatever works.
7. The oil must be hot. Once one side is done, the Vadai's will automatically float to the top,
turn them over and fry them until golden brown in color. Take care to see that the oil is not too
hot nor cold. Too hot, the Vadai's will be done on the outside and not inside. If oil is not hot,
Vadai's will be soggy. Make sure that oil is hot first and after dropping the Vadai's, lower down
the oil a little.
8. Using a slotted spoon/ladle, remove them and place them in paper towel. Serve warm or with
chutney.
Source by :Kamalam Attai
