Vadai

Source: Chef Devagi Sanmugam

Ingredients:

500g urad dhall (white without skin) - Kim used 300gm

1 3/4 cups water

1 tsp cumin

3 onions, sliced finely

2 cloves garlic, minced

2cm piece garlic, minced

4 green chillies, finely sliced

a sprig of coriander leaves, chopped - Kim omitted no stock

1 tsp black peppercorns - crushed lightly

2 1/2 tsp salt

6 tablespoons rice flour - Kim used about 1 1/2 tbsp

oil for frying

Method:

Soak urad dhall for about 6 hours.  Wash and drain well.

Put urad dhall, water and cumin in blender and blend till smooth and fine.

Put urad dhall into mixing bowl.  Add all other ingredients ecept oil and mix thoroughly.  Taste for salt.

Heat oil for frying.

With wet hands, form dhall mixture into flat patties about 6cm in diameter and make a hole in the centre.

Drop dough into hot oil and fry till golden brown.

Drain on absorbent paper.