300g urad dhall, wahsed, soaked for several hours, then drained well
260ml water
3/4 tsp cumin
(A)
2 onions finely sliced
2 cloves garlic minced
1 1/2 cm piece ginger minced
3 green chillies finely sliced
1 tbsp chopped coriander leaves
1 sprig curry leaves chopped
Seasoning
2 tsp salt
3/4 tsp ground black pepper
3 1/2 tbsp rice flour
Enough oil for deep-frying
Put soaked dhall, cumin and water(not too much-it has to be a thick paste) into a liquidiser. Blend till smooth. Put blended dhall and ingredients (A) into a large mixing bowel. Stir in seasoning to mix.
Shape dhall mixture into 5-6cm flat round patties, making a hole in the centre. Heat enough oil in a wok and deep-fry vadai until golden brown. Drain on crumpled kitchen tissue paper.