|1 cup||Black gram (ulundu)|
|1 tsp||Cumin seeds|
|1 tsp||Black peppercorns (crushed)|
|¼ tsp||Asafoetida powder|
|10 nos||Curry leaves|
|¾ tsp||Salt (or to taste)|
|4 cup||Oil (for deep frying)|
Wash and soak black gram for atleast 1/2 an hour. Wash again and drain all water and wet grind in a grinder or a regular blender adding very litlle water. (1/4 cup water should be fine and no more than that). Mean while heat oil in a kadai and keep ready. Add cumin seeds, black peppercorns, curry leaves, asafoetida powder and salt to the batter and mix thoroughly. Wet your palm and spread little batter and shape it like a doughnut using your other other hand. Make a hole in the center and drop very carefully in the heated oil and deep fry until golden and crispy on both sides. Drain excess oil using a paper towel and serve hot with idli, sambar and chutney.
Avoid adding excess water while grinding.
Use a plastic sheet or ziplock to shape the vadais instead of your palm.
Check oil temperature before droping the dumpling, sometimes if its too hot might burn the vadais.