Ingredients

• Whole black gram dal - 1 cup (de-husked) (urad dal)
• Green chillies - 3-4, sliced thinly (or as per taste)
• Ginger - 2-inch, peeled and chopped
• Salt to taste

How to Make Vadai

• Wash and soak the dal for 2-3 hours. Grind it with ginger and salt into a coarse paste. (Avoid using any water and only add 1 tsp or so if you have trouble grinding it.)
• You can add the chillies now to the batter or grind them while making the batter.
• Take a plastic sheet/plate and oil it well with vegetable oil.
• Apply oil/ghee to your fingers, make small lemon sized rounds of the batter and place on the sheet.
• Press the rounds into flat discs, using your fingertips, and make a small hole in the middle. (You can skip making the hole too.)
• Since the plastic is oiled, it will be easy to slide it slowly into the oil for deep frying.
• Lower heat once you add the vadas. When one side is done, the vadais will automatically float to the top.
• Turn them over and fry them until golden brown in colour.
• Take care to see that the oil is not too hot or cold.
• If it's too hot, the vadais will be done on the outside and not inside. If oil is not hot, the vadais will be soggy.
• Recipe Courtesy: http://chefinyou.com/