Black gram fritters Ulunthu vada

1 cup split urud dhal (black gram dal)

1" high water to soak

1 to 2 green chillie chopped

2 tbsp onion

2 tbsp curry leaves

1/2 tsp cumin seeds

1/4 tsp fennel seeds

1/2 tsp salt to taste

2" oil to fry

Soak the urud dal for at least 2 hours. Grind the dal to a coarse texture without adding water. If needed sprinkle water to grind. Add all the chopped ingredients and mix with your hand.

Heat oil to medium high heat.

Take about a tbsp of the mixture and make a doughnut shape on a banana leaf or on the palm of your hand. Wet your hand with water to handle the mixture it is easier that way. Can also place it on a metal spoon then place it in the hot oil if you want to be cautious. The hole in the middle is important as the vada will cook even.

If the vada is getting dark faster the oil is too hot, for the inside to be soft and fluffy fry in medium high heat and turn the vada while it is frying.

Deep fry the vada until golden brown and serve with any type of chutney or eat on its own.

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