-
Wash udad dal and soak it for 5 – 6 hours.
-
Wash again, remove excess water and grind to a
smooth paste in the mixer.
-
Empty paste in a bowl, add salt and beat the
batter well 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 dip the batter into hot oil.
-
Fry on a medium flame till golden brown.
-
Serve either with sambar and coconut chutney or
soak in Rassam as Rassam Wada.
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