1tablespoonsemolina or as required(rava/suji) - optional
Soak the lentils overnight or for 5-6 hours.
Drain and then grind with ginger, green chilli and asafoetida.
Add very little water while grinding.
The batter should be thick, smooth and fluffy.
Add salt, cumin seeds, crushed peppercorns, curry leaves and coriander leaves to the batter.
Add 1 tbsp rava (semolina) to the batter.
Heat oil and drop spoonfuls of the batter in the oil.
Deep fry the vadas till golden brown and crisp.
Remove with a slotted spoon and drain the urad moong dal vadas on paper tissues to remove excess oil.
Serve urad moong dal vada hot with some coconut chutney or green chutney.
1. The key to get soft urad dal or moong dal vadas is the soaking time. Soaking overnight or soaking at least for 5-6 hours helps in making the vadas soft. 2. Another important factor is grinding. When grinding stirring the batter and adding water in intervals helps in making soft & light vadas.