Urid dhal Vada / Ulundhu Vadai

Ingredients:
Urid dhal - 1 cup ( I used the cup that came with rice cooker, instead of Measuring cup. 1 rice cooker
                               cup = 3/4 cup in measuring cup)
Toor dhal - 1 tsp
Raw rice - 1 tsp
salt - to taste
water - 1/2 cup to grind ( In rice cooker cup)

optioal items:
Onion - 1/2 finely chopped
cilantro - little finely chopped
curry leaves - little finely chopped
ginger - little finely chopped

Method:
Soak the urid dhal, raw rice and thoor dhal in water for not more than 2 hours.
Drain the water completely.
I ground them finely using the grinder for about 13 to 15 minutes, add water little by little to make it a thick paste. If you add more water it will absorb lot of oil when you fry the vadai.
Approximately i used 1/2 cup of water to make the vada batter.
Before switching off the grinder add the needed salt.
I made few vadai before adding onion and other ingredients for the sake of my lil one.

Add onion, cilantro,curry leaves and ginger to the batter just before frying, else the onion would leave water and make the batter watery. Mix well.
I used ziploc bags to make the vadai. Before making each vadai, wet the hand and  wipe the ziplock cover with the water. Take a small ball of the batter, flatten it and make a hole in the middle
Heat oil in a pan for deep frying, when it is hot drop them gently, fry well on both sides and then remove from oil.

Serve with chutney.


Tip: To check the consistency of the vadai, drop a ball of batter in a cup of water. The batter should float in the water. If it sinks or dissolves means the batter is too watery.