Ingredients:<br />2 Cups Toor dal<br />1 Teaspoon Salt ( As per taste)<br />¼ Cup or 10-15 Shallots<br />Coriander leaves (Optional)<br />1 inch ginger<br />2 Green chillies<br />8–10 Curry Leaves<br />1 teaspoon fennel seeds<br />Oil for deep frying<br /><br />Method –<br />1.Wash and soak Toor dal in water for 2 hours. Transfer soaked dal to a colander and drain the water.<br />2. Transfer drained dal to the small jar of a mixer grinder.<br />3. Grind until medium coarse texture. If required, scrape the sides and grind the mixture again. It should be okay if a few whole dal remains (this would give a nice chunky texture to vada). Don’t add water while grinding. if required, add only 1-2 tablespoons water.<br />4. Transfer the ingredients Shallots, Ginger, coriander leaves (Optional), green chilies, curry leaves, fennel seeds and salt in jar and make it a paste<br />5. Mix all ingredients well. Mixture should not be very moist or dry. If the mixture is too crumbly and it’s difficult to make vadas <br />6.Grease your palms with water or oil and divide mixture into 10-12 equal portions. Take each portion of mixture, give it a round lemon like shape and flatten it a little by pressing it in-between your palms and give a pattie like shape. Place all vadas in a plate. <br />7. Heat oil in a deep frying pan over medium flame. When oil is medium hot, slide 2-3 vadas in oil from the side of pan and deep fry them until golden brown and crispy.<br />8.Transfer them to a plate on paper napkin. Deep-fry remaining vadas. Vadas are ready to serve. Serve them hot with tea or coffee.
