Protein packed urd dahl is used here. I like serving these with rice for a hearty breakfast.
INGREDIENTS:
1 c urad dahl, cleaned, washed and soaked overnight
2 c yogurt
water
cayenne
1/4 t hing
1 t salt
ghee for deep frying
PREPARATION:
1. Drain and pulse grind with water in a blender the soaked urd, a little at a time, adding water and scraping down the sides with a spatula until smoothe.
2. Add more water if needed to get a batter that falls very slowly from your hand.
3. Add hing and salt. Mix well to make fluffy.
4. Form into balls and drop into hot ghee. Deep fry until golden brown and crisp. Drain on a towel.
5. Add to yogurt a couple dashes of cayenne and salt and a little water if thick since the vaadas will soak it up. Stir well then fold in the fried vaadas