White urad dal 1 Cup Crushed black peppercorn 1 tsp. Asafetida ¼ cup Cumin seeds 1 tsp. Curry leaves 8-10 nos. Oil for deep frying -Salt
Cooking Instructions
Wash and soak urad dal for 6 hours.
Grind into a fine paste.
Add salt, asafetida, curry leaves, cumin seeds and crushed peppercorns
to the batter and mix well.
Heat oil in a Kadhai.
Wet your palms and take batter into the palms. Shape into a ball and
make a hole with the thumb in the center like a doughnut. This is now
called a vada.
Deep fry the vadas in medium hot oil until golden brown and crisp.
Serve hot with Sambhar and Coconut chutney.
154. Tomato Soup
