• Prep Time 10 minutes
  • Cook Time 10 minutes
  • Serving For 12 people
  • Difficulty Normal

Recipe Ingredient

  • 300g urad dhall (washed, soaked for several hours, then drained well)
  • 260ml water
  • 3/4tsp cumin
  • Enough oil for deep-frying
  • A:
  • 2 onions (finely sliced)
  • 2 cloves garlic (minced)
  • 1 1/2cm piece ginger (minced)
  • 3 green chillies (finely sliced)
  • 1tbsp chopped coriander leaves
  • 1 sprig curry leaves (chopped)
  • 2tsp salt
  • 3/4tsp ground black pepper
  • 3 1/2tbsp tbsp rice flour


  1. Put soaked dhall, cumin and water into a liquidiser. Blend till smooth. Put blended dhall and ingredients (A) into a large mixing bowl. Stir in seasoning to mix.
  2. Shape dhall mixture into 5cm-6cm flat round patties, making a hole in the centre. Heat enough oil in a wok and deep-fry vadai until golden brown. Drain on crumpled kitchen towels.

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