1. urad dhal ---- 1 cup
2. pepper ---- 2 tablespoons
3. Asofotida powder ---- 1/2 teaspoon
4. salt to taste
5. oil for deep frying
preparation method
1. wash and soak urad dhal for an hour.
2. Then drain it and grind it in the mixie without adding water.
3. The grinded mixture should be grind coarsly not like a paste.
4. Then break the pepper coarsly.
5. Then take a bowl , add grinded urad dhal , salt , asofotida , broken pepper and mix well.
6. Heat oil in a kadai . Take a tablespoon of hot oil and pour it on the vadai mix.
7. This will make the vadai even more crispy.
8. Then take a greased cover. grease your hands also with oil to tap the vadai thinly.
9. Take small lemon sized balls and pat it on the cover into thin vadai.
10. make a hole in the centre ( this will make the vadai to cook fast )
11. Remove the vadai when it is slightly brown colour.
12. once all the vadai are cooked till light brown.
13. Take the slightly browned vadais in batches and cook them again till it turns golden brown.
14. This vadais will be crispy for longer , since we had double fried them. now store in air tight containers.
* Do not add water to the mix , while grinding.
* making holes in vadai will make the vadai to cook faster and crisper.
* Adding hot oil to the vadai mix will make them crisper and crunchier.
* when frying the vadai for the second time . keep an watch on the vadai, as there are chances to get black.
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