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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