vada - 8( or as needed)
Sambar - 8 - 10 ladle full.
Take vadas and immerse them in hot water for less than a minute and then squeeze of out excess water lightly and transfer to a bowl...pour on top some hot sambar...The vadas taste good , when it is soaked well.. Just pour in half of the sambar first and pour the remaining just before serving
For making vada:( or check this link here)
Urad dhal - 1 cup ( can use split or whole/gota)
Raw rice - 1 tbsp
Green chillies - 3 or 4
Ginger - 1 inch piece
Onion - 1 small chopped fine
Curry leaves - a sprig ( chop coarsely)
Salt as needed
Oil for frying
Wash and soak urad dhal and rice for just one hour...do not soak for a longer period, as this will let the vadas to shrink and absorb more oil.
Add just enough water to soak . Grind them by draining any excess water to a smooth and fluffy paste...just add few drops of water only or can add salt that is needed for it when grinding for vadas, as this will leave out water for grinding them.
Grind green chillies and ginger to a coarse paste.
In a mixing bowl add the paste, green chillies and ginger paste, onions and curry leaves and mix well in one direction.
Heat oil for deep frying...take a plastic cover and a small amount of batter and press on the plastic cover and flatten them...make a small hole in the centre and drop them in the oil ( medium flame)...repeat the process by dropping vadas as much as they fit in that kadai...fry both sides till golden brown....remove and serve with chutney/sambar.
Sambar can use any variety of sambars.
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