|1 cup||Bengal gram (kadhala paruppu)|
|1 no||Onion (chopped)|
|2 nos||Green chili|
|3 clove||Garlic (crushed)|
|1 inch||Ginger (crushed)|
|¼ tsp||Cumin seeds|
|¼ tsp||Fennel seeds|
|2 pinch||Turmeric powder|
|10 nos||Curry leaves|
|5 stks||Coriander leaves (chopped )|
|¾ tsp||Salt (or to taste)|
Soak bengal gram for atleast an hour, wash and drain completely using a colander. Grind to coarse texture along with green chili, without adding any water. To this add, chopped onions, crushed ginger, garlic, cumin seeds, fennel seeds, asafoetida, turmeric powder, curry leaves, chopped coriander and salt.
Mix to make a crumbly textured dough. Heat oil in a kadai and sample a piece. Check for oil temerpature, adjust salt and prepare to fry. Pinch a portion, roll it like a golf ball and flatten it between your palm and gently drop into the oil from the sides of the kadai, without touching it.
Fry about a minute on each side over medium high flame or until it turns golden on all sides. Drain excess oil by placing them over paper towel and serve hot.
Better to ground green chilies instead of finely chopped to make it easily edible for kids.
Dough can be refridgerated for 2 to 3 days, make sure not to add salt and onion until its ready for frying, as it would release water and make the dough too soft. The vadais would literally break while deep frying.
Makes about 15 vadais (2 1/2 “)