Kamala Urad dhal - 1 cup Green chilli - 2 (Chopped into small pieces) Fresh ginger - a small piece Fresh

coriander leaves - few Salt - half teaspoon Oil - for deepy frying Method Soak urad dhal in water for two to three hours. Wash well and grind to a soft pa ste along with salt and ginger. The dough should float on water. This is the rig ht consistency. Remove and add the chopped chillies, coriander leaves and mix we ll. Heat oil in a kadai. Take a lemon size ball and slightly flaten it and make a ho le in the centre. Drop gently in the hot oil and deep fry till it becomes golden brown. Make sure the oil is in medium heat and not to be smoking hot. Note: You can also add one onion chopped finely to the batter. Spice India Vadai is a southindian fried savoury originating mainly from Tamil Nadu and Karn ataka, traditionally prepared during festivals and weddings. This lentil based i tem is often served along with breakfast items like idli, pongal etc or even goo d with any scrumptious meal. Ingredients 1 cup Black gram (ulundu) 1 tsp Cumin seeds 1 tsp Black peppercorns (crushed) tsp Asafoetida powder 10 nos Curry leaves tsp Salt (or to taste) 4 cup Oil (for deep frying) Instructions Wash and soak black gram for atleast 1/2 an hour. Wash again and drain all water and wet grind in a grinder or a regular blender adding very litlle water. (1/4 cup water should be fine and no more than that). Mean while heat oil in a kadai and keep ready. Add cumin seeds, black peppercorns, curry leaves, asafoetida pow der and salt to the batter and mix thoroughly. Wet your palm and spread little b atter and shape it like a doughnut using your other other hand. Make a hole in t he center and drop very carefully in the heated oil and deep fry until golden an d crispy on both sides. Drain excess oil using a paper towel and serve hot with idli, sambar and chutney.