Ingredients
2 cups oil for deep frying
1/2 onion
1 cup urid dhal
1/2 teaspoon salt
1 sprig curry leaves
2 green chillies
Method
1. Wash and soak dhal for about 3-4 hours, ensuring water covers dhal.
2. Drain and grind dhal in either a food processor or liquidiser to a fine paste. Very little water should be used for grinding.
3. Remove mixture and then grind green chillies and onions. Once ground, mix all together in a bowl, including the curry leaves and salt.
4. Heat oil to a medium-high heat. Take some of the mixture (about the size of a lemon) place it on the palm of your left hand, flatten the mixture with a wet hand and make a hole in the centre. Gently slip it into the hot oil. About 3 or 4 vaddais can be fried at a time.
5. The vaddais will puff up. Turn over and when they have reached a nice golden colour remove from the oil and drain on a paper towel.
6. The vaddais are now ready to be served plain or with a coconut chutney.
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