2 Cups of Urid Dhal (Black Gram Dhal)
2/3 or ¾ Cup Chana Dhal (Bengal Gram Dhal)
Both to be soaked in water overnight or at least for 6 to 7 hours
2 green chillies- chopped ginger
2 inches ginger – chopped ginger
1 Sprigs Curry leaves – chopped fine
Few coriander leaves – chopped
1/3 tsp Soda Bicarbonate or Baking soda
Pinch of Asofoetida or Hing
Fistful of scraped coconut (optional)
½ to 3/4 tsp salt
Oil for deep frying
2 tbsps Dhalia
2 tbsps Scraped Coconut
2 tbsp Yoghurt
1 Clove Garlic
Small piece ginger
2 Green chillies
½ tsp Salt
2 tbsps Oil, 10 Curry leaves, ½ tsp Urid dhal, ½ tsp Mustard seeds
Drain the dhal’s and grind it with little water. This should be dry. Add chillies, ginger, curry leaves, coriander leaves, scraped coconut, asafoetida, soda bicarbonate and salt. Mix well.
Place a deep frying pan and add sufficient oil. Test to oil if heated. Drop little batter and it should come up immediately. Keep a vessel of water by the side of the pan to dip your hands. Take a little batter and drop it in the hot oil. Fry on both sides until golden brown and remove onto paper towels or strainer to remove excess oil. The oil should be medium hot. This will be biscuit ambade or urid dhal vada or urid Dhal bonda.
If the batter is not thick enough you will not be able to form Medu Vada (vada with hole). Add roasted rava to thicken the batter. Take a little batter, make a ball, place your thumb or finger in the middle of the ball (to form a hole) and drop it in the hot oil. Fry on both sides and remove onto paper towels or strainer to remove excess oil. Dip your hand in the water and then make the next one.
Method for Chutney:
Grind all the ingredients to a fine paste. Pour in a bowl. Place a small pan on stove. Heat oil and when hot add curry leaves and then mustard seeds. When mustard seeds start spluttering add urid dhal. When urid dhal becomes brown, remove from flame and pour over the ground chutney mixture and mix well.