Making Split Black Lentil Vada Recipe - Tenali Double Horse

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Ingredients:

  • 1 1/2 cup black gram split/black lentil/urad dal, soaked in water for 3-4 hours
  • 1 tbsp dry coconut, cut into small pieces
  • 2 pinches Asafoetida/Hing
  • 1 green chili, finely chopped
  • 1/2 tbsp ginger, finely chopped
  • 15 curry leaves, finely chopped
  • 1 tbsp coriander leaves, optional
  • 1/2 tsp salt, as per taste
  • oil, for deep frying

Steps:

  1. Wash dehusked black lentil split/urad dal in water. Drain the water. Add fresh water and soak for 3-4 hours.
  2. After 3-4 hours soaking, collect the soaked water in a glass. Keep aside Urad dal.
  3. Grind urad dal to get a near-smooth paste (a little coarse). Don't add water while grinding. If needed, sprinkle some of the soaked water that you set aside earlier into the mixture to ensure smooth grinding. The batter should be thick.
  4. Remove the batter to a mixing bowl. Aerate the batter by beating it with your hand in the clockwise direction for about 30 seconds. This process is needed to get fluffy vada.
  5. To find out whether the batter is aerated, drop a small ball of batter in a bowl of water. If it floats on the surface, it indicates that it is aerated; otherwise, it drowns.
  6. If it is not aerated, beat once again, to get the required consistency. The batter increases in volume due to aeration.
  7. Add chopped dry coconut, Asafoetida/Hing, green chili, salt, ginger, and curry leaves. Mix well.
  8. Heat oil for deep frying. Moisten your fingers. Take a round ball of the batter, moist your left palm, place it on the palm, slightly flatten, make a hole in the center. Drop the ball into the hot oil, using your right-hand fingers, that are wet.
  9. In a batch, you can fry 5-6 such balls. Let the flame be medium-high through out. Turn them occasionally for uniform frying. Remove on an absorbent paper when they turn golden brown.
  10. Repeat the procedure for the entire dough.
  11. Crunchy vadas are ready to serve. Serve hot with coconut chutney.  
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