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/
Bawarchi of the week
Bridget White-Kumar is a cookery book author, food consultant and culinary historian. Colonial Anglo-Indian food is her area of expertise. She has brought out 7 recipe books specialising in Anglo-Indian cuisine.