This recipe is for the Andhra version of the Vada, called Garelu. They are thin and crispy, and are made with onions, chilis, cilantro and other ingredients. The Tamil Nadu version of the vada is thicker and denser, with out the additional ingredients. It's usually served along with other breakfast items like idli or pongal.
Urad daal - 1 cup
Onions - 2
Green chilis - 4
Curry leaves - 1 sprig
Cilantro - a few sprigs
Black peppercorns - 4 to 5
Salt - to taste
Ginger - 1 inch
Oil - to fry
Soak the urad daal for 4 to 5 hrs. Grind with very little water. The batter should be thick, so as to shape the vadas. If the batter is a bit runny, the vadas will turn out oily. Leave the batter in the refrigerator, until you are ready to make the vadas.
Finely chop all the other ingredients. Add these to the batter just before frying the vadas. The onions will make the batter runny, if left for longer.
On a plastic sheet, take a golf ball sized dough, and flatten it. Dip your hands in water, to help with the shape. Make a small hole in the center, to ensure that the dough is cooked through.
Heat a pan with oil to fry the vadas. When the oil is heated through, drop the vadas in, 4 or 5 at a time and fry them till golden brown. Drain onto a paper towel.
Serve with peanut or ginger chutney.
