Urud dal/ Uzhunnu/ ullundu - 1 cup
Ginger - 1" piece
Green chilies - 2 to 3 nos
Big Onion - 1
Carrot - 1
Black pepper corns - 8 to 10 nos (Optional)
Curry leaves - few
Rice flour - 2 tbsp
Salt - to taste
Oil -to deep fry
Water - As needed
Soak urad dal for at least 2 hours. Use whole urad dal without skin (muzhu ulundu)for better result.
Grind urad dal with only little water till fluffy. Add urad dal little by little (no water) while the grinder is running. Just pour very little water now and then sprinkle water to avoid jamming of the grinder. Stand near till you finish grinding for sprinkling water now and then and wipe the urad dal that sticks to the wall of the grinder container. Once done transfer to a vessel.
Now chop onion, ginger, green chillies and curry leaves .Add all these to the ground urad dal along with salt, grated carrot, and rice flour. Adding rice flour makes the vada crispier. you can also make the urad dal batter thick by adding this in case if it becomes watery. Mix well. We can also make Plain vadas with just adding, peppercorns, jeera and salt to the urad dal dough.
Heat enough oil in kadai (be generous or else vadas may stick to the bottom and get burnt). Keep a bowl of water near the batter. Now wet your right hand well and make a small ball, taking a small portion of batter. Use your thumb to make hole in the middle. Drop it in oil by just inverting the vada over the oil and slightly shake ur fingersFry in medium flame by fliping till both the sides turn crisp and golden brown.
If you find that method difficult then try this method : Keep a plastic paper / banana leaf ready or you can use your on ur left palm also. Wet your palm with cold water and take a small portion of the dough and roll it into a ball and keep on the plastic sheet.
Slightly flatten it and make a hole in the center using your finger.Tranfer the vada on to your right hand and remove the plastic sheet. Flip vada in your hand into hot oil (over medium flame). cook until it turns golden brown.
Recipie Courtesy : Latha