Preparation:
Wash and grind the urad dhal to a thick paste. While grinding, add 2 red chiles, ginger, and 2 green chiles. Remove. Mix with salt, curry leaves, and 1 green chile powder.
Keep enough oil in a karai to deep fry vadas. When the oil is very hot, take small lumps of paste and form into small balls, drop into the oil and cook on medium fire until all sides are brown. Drain and remove. Serve with chutney or sambar. |
