The secret of soft and fluffy vada lies in the right consistency of the batter, which should be light and full of air. Heavy grinders with rotatory stones are perfect for making the batter for vada. The batter in the picture above is airy and making peaks.
- 1 cup of De husked Black gram
- 1 tsp of salt
- A few Peppercorns
- Water as required
- Oil for deep frying
Method: Wash and soak the black gram (Dhuli Urad dal) for 2-3 hours. Drain the water and grind it into fine paste. Add salt and peppercorns (kalimirch).
Heat oil in a wok. Take a small plastic sheet and make it wet, put a small lump of the above batter on it and spread it a little. Make a hole in the centre and drop it gently into the hot oil using a flat ladle to remove it from the sheet.
Fry the vada till it turns golden brown in color. Make all the vadas and keep them on a tissue paper to absorb the excess oil. Makes about 30 Vadas.
Sambhar over them.
Check Legumes Made Easy - Sambhar for the recipes of Sambhar.