Urid dhal - 1 cup (200 gm)
Oil - 200 ml
Shallot / red onion (chopped) - 1/2 cup
green chilly - 2 (finely chopped)
whole black pepper - 1 tbsp + 1 tsp
curry leaf - 1 sprig
Ginger - 1 tsp (finely chopped)
Wash the urid dhal twice thoroughly. Soak the urid dhal in cold water for 2 or 3 hours. Grind it to a fine paste with very little water.
Add the required salt + 1 tsp black pepper and grind again for a while.
Pour the batter to a mixing bowl. Taste and adjust the salt now.
Mix the finely chopped onion, green chilly, curry leaf , whole pepper, cumin with the batter.
Heat the oil in a wok. Wait till it reaches the hottest point. Reduce the flame to medium.
Wet a plastic sheet or banana leaf (small square). Take a small ball of batter , place it on the sheet, gently flatten it and make a small hole at the center.
Deep fry the vadai in medium heat till it gets the golden red color.
Drain the oil , take out and place on kitchen towel / multi holed basin to drain excess oil.
