Halwai October 22, 2017


• 250 g – Urad Dal
• 4 – Green chillies
• a pinch of Asafoetida


  1. Soak dal in water for about 5 hours.
  2. Drain out the water and grind to a paste along with chillies and asafoetida.
  3. Mix sliced curry leaves and salt.
  4. Form into round vadas on a wet cloth.
  5. Make a hole in the centre and deep fry to a golden brown colour.
  6. Drain and serve either with coconut chutney or with sambhar poured over the top.