Urad dal/ with or with out skin – 200 gms,( washed twice and soak for 3 hrs ).
Salt,
Green chilli – 2 chopped fine,
Onion – 1, small, chopped fine,
Ginger grated – 1/2 tsp,
Curry leaves – few,
Black pepper – 5 to 6,
Chopped coriander leaves – 1 tsp,
Fine sago powder – 2 tsp ( dry fry sago and powder it fine ).
Oil to fry.
Method:
1).Wash the dal and remove the skin keeping little intact. No need to remove entire skin.
2).Put it in mixie with salt, sago powder and grind it adding water in batches till it becomes very fluffy and smooth. ( When a tiny bit of batter is dropped in water it should float ).Keep it aside for 10 minutes.
3).Remove the dough into a mixing bowl.Add all the ingredients except oil. Blend it well using fingers.
4).Make vada with a hole in the centre on a wet cloth or any milk cover. Fry them on a medium to low flame till light golden in colour.Remove them on to a kitchen tissue to absorb excess oil if any.
5).Serve vada with any chutney or sambar.
Tip:
a).We can get vada with more crispiness by adding sago powder.
b).Omit all the ingredients and prepare plain vada with only salt and pepper.
c).you can prepare the dough, keep it in fridze and prepare vada in the morning ( allow it to come to room temperature ).
d).I already uploaded this recipe few years back. This recipe is with some changes.
f).Chilka urad dal vada is more tastier than dal with out skin.