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Wash urad dal and soak it overnight. Wash again, remove excess water & grind to a
smooth paste in the mixer. Empty paste in a bowl, add salt and beat the batter well with a
wire-whisk till light. Heat oil to smoking point, then reduce heat. Take some batter in a
wet spoon, make a hole in the centre and gently slip the batter into the hot oil. Fry on a
medium flame till golden brown. Serve either with Sambhar or soaked in
Rasam as Rasam
Wada.
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