Whole urad dal with skin - 1 cup
Salt to taste
Cumin seeds / Jeera - 1 tsp
Whole pepper - 1 & 1/2 tsp
Hing - 1/4 tsp
Oil & Ghee to deep fry
Soak dal in water for 5 hours.Drain out the water completely.
Grind the dal till a coarse mixture,do not add water while grinding.
If needed just sprinkle very little water.Do not grind to a fine paste.
Dry grind pepper and cumin seeds to a coarse powder.
Take a bowl add the Dal batter,powdered cumin & pepper,hing and salt mix it well.
Heat oil & ghee in a pan,wet your fingers in water take small portion of the batter.
Place the ball on a plastic sheet,banana leaf or wet cloth press it to a very thin disc.Make a hole at the center this step is optional.Usually it is made a bit thick .
Slowly remove it from sheet & slide it into the hot oil /ghee.
Deep fry till brown on both sides & crisp outside but still soft inside in medium high flame.
Once all the vadas are done we need to deep fry again in batches till crisp.
Remove it on a kitchen paper for extra oil to get absorbed.
Your crispy vadas are ready.
a) Make sure your batter is coarse,do not add water & grind to a fine paste.
b) Deep fry 2 times to get a really crispy vada this is a must otherwise your vadas will be chewy.
c) Usually these vada are made thick but i like them thin and crisp.
d) Some add a teaspoon of rice flour to the batter.
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