Ingredients:
• 2 cups – oil or frying
• 1 cup – Urad Dal
• 1/4 cup – minced Green chillies
• 1 tbsp – Rice flour
• 1 tsp – finely minced green Ginger
• 1/4 tsp – Asafoetida powder
• 1 tsp – salt
• 1 tbsp – Butter
Method:
- Soak the dal in cold water for 4 to 6 hours. Drain off the water.
- Grind the dal to a fine paste, adding enough water to facilitate grinding. The paste should be stiff.
- Mix the rice flour. Except for the frying oil, add remaining ingredients to the paste. Mix well. Heat the oil in a skillet.
- These vadai should be shaped like a doughnut.
- Moisten both hands with water.
- Place 1 tbsp. of butter in the left hand toward the finger tips.
- Flatten and shape into a centre and slide the vadai into the hot oil.
- Sometimes it seems easier to transfer it to the moistened right hand before sliding it into the oil.
- Fry 3 to 4 vadais at a time.
- Turn over once while frying.
- Vadais are cooked to golden brown prepared in advance.
- Drain. Serve hot. Reheat by placing in a warming oven.