1 Cup urad daal
1 big onion chopped
1" ginger chopped
2 green chillies
salt to taste
Oil for deep frying
Soak the urad daal for 11/2 hrs. and drain. Grind the daal in the food processor or blender, with as little water as possible into a smooth paste. Add the salt, chopped onions, ginger and green chillies. Take little lemon size dough and put it on a damp cloth and press it flat and make hole in the middle. (You can use zip-loc cover or any plastic wrap instead of cloth as well) Take it out of the cloth and drop it into the hot oil. Fry till the vadai's are golden brown. Take it out and drain on the paper towel. This vadai goes well with sambar.
Note: You can use 1/2 cup shredded cabbage or carrots or 1/2 cup green peas with the onions.
1 big onion chopped
1" ginger chopped
2 green chillies
salt to taste
Oil for deep frying
Soak the urad daal for 11/2 hrs. and drain. Grind the daal in the food processor or blender, with as little water as possible into a smooth paste. Add the salt, chopped onions, ginger and green chillies. Take little lemon size dough and put it on a damp cloth and press it flat and make hole in the middle. (You can use zip-loc cover or any plastic wrap instead of cloth as well) Take it out of the cloth and drop it into the hot oil. Fry till the vadai's are golden brown. Take it out and drain on the paper towel. This vadai goes well with sambar.
Note: You can use 1/2 cup shredded cabbage or carrots or 1/2 cup green peas with the onions.
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