I am yet to meet someone who dislikes this fried savory doughnuts! What is envisaged as a snack quickly turns into a meal before you know it! Vadais are addictive! Try them!
Whole urad dal (black gram without the skin), Red chilies, Asafoetida (hing), Baby spinach, Curry leaves, Oil for frying.
- Soak 1 cup of whole urad dal (gota urad) in 4 cups of water for 3 hours (at least).
- Drain off all the water and blend with very little water, 4 red chilies. The batter should be really fluffy, airy, and light.
- Place the batter in a bowl.
- Add 1 tsp of Hing and salt to taste.
- Add ½ cup of finely chopped baby spinach, and a few curry leaves chopped roughly.
- Fold in all the ingredients lightly with a flat spatula, do not overmix!
- Take a 6″x6″ parchment paper and moisten it lightly with water.
- Place a small of the batter on it and with your wet hands, flatten very slightly and use your finger tip to make a hole in the center.
- Heat oil in a deep wok.
- Lift the vadai carefully and quickly slide into the oil.
- Repeat with the rest of the batter.
- Depending on the size of the wok, you can fry 5-6 vadais at a time. Do not overcrowd the oil.
- Fry on medium high on both sides till they are golden brown and crisp.
- Take them out on a plate lined with paper towel.
- Serve piping hot with Peanut Mint Cilantro Chutney!
Notes to the chef:
- You can simply use the palm of your hand to make the vadais too. Just make sure that your palm is slightly moist both when making the vadas and when lifting it off to slide it into the hot oil.
- Refrain from the temptation to fry on high heat, the insides of the vadais will be uncooked…just watch them turn golden brown patiently and enjoy!!