Black gram or black lentil is known as urad dal. When the black skin is removed from urad dal it is known as white lentil. This dal is mostly used by South Indians to make dosa, idli etc. Urad dal is one of the richest source of proteins and Vitamin B. Good source of iron, folic acid, magnesium and potassium.
There are lot of variety of vadas prepared from urad dal. In this recipe coconut, coriander leaves and green chilies are ground with urad dal. Rice powder asafoetida, grated carrot are mixed in urad dal batter. It is then deep fried in oil. This can be eaten as breakfast or evening snacks.
INGREDIENTS
Rice powder. 1 tbsp
Carrot grated 2 tbsp
Asafoetida 1 tsp
Salt to taste
FOR WET GRIND
Urad dal soaked 1 tea cup
Green chilies 2
Coconut 2 tsp
Coriander leaves finely chopped 3 tbsp
METHOD
Blend in a blender soaked urad dal, green chilies, coconut coriander leaves and 2 tbsp water. Blend it into a smooth paste.
In a large bowl mix rice powder, carrot grated, salt and asafoetida. Add the ground mixture into the above mixture. Mix well.
Heat oil in a deep frying pan/ kadhai. In a small banana leaf or your hand grease oil put a tbsp of batter, nicely flatten it, slide it slowly into the hot oil and on medium heat deep fry the vadas. When it turns slightly golden in colour flip and fry the other side. Take it out and drain the excess oil in a kitchen towel.
Serve hot with coconut chutney.
