- 1 cup urad daal
- 1 Tbsp grated ginger
- 3-4 curry
- 10-20 small pieces of coconut(optional)
1 Tbsp of fine rava (sooji)
- 1 tsp Jeera (cumin) seeds
handful chopped coriander leaves
- Soak the urad daal in enough water for about 4-5 hours.
- Cut the green chillies very finely, cut the curry leaves into
pieces and grate the ginger.
· Drain the water completely from soaked urad daal, add salt and
grind it to a smooth paste. (Do not add too much water, if
required add only spoonful of water at a time).
- Grind until the batter turns fluffy and you notice faint
bubbles on the top.
- Update: Keep this urad daal batter aside for 3-4 hours and let
it ferment a bit.
- When ready to make the vadas, add green chillies, cumin seeds,
curry leaves, ginger, coriander leaves and coconut pieces (if
using). Mix thoroughly and check for taste. Add more salt if
- The salt should be on the higher side as most of the saltiness
goes away when deep frying.
- Finally add the rava just before deep frying and mix well.
- Heat oil in a thick bottomed pan sufficient enough to deep
- Check to make sure that the oil has reached the correct
temperature, by putting in small amount of batter
- If there is a sound of a sizzle that means the oil is
- Take about lemon size ball of the batter from the tips of
your hands and put it in the deep fryer. Add about 4-5
depending on the size of the pan at the same time.
- Remove from oil, when done and continue the above for the
remaining batter as well.
- This can be eaten as is or with ketchup, chutney,
sambhar and forms a wonderful
accompaniment with tea or coffee.