Vadai

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Ingredients:

300 gm (1 1/2 cups) Urad dal (soak in water for an hour)
A pinch of heeng (asafoetida; reserve in 5 ml or 1 tsp of water until it dissolves)
Salt
4 green chillies (seed and chop)
24 curry leaves
Cooking oil to deep fry
For cheera vadai
90 gm (3 oz) spinach (remove stems and chop)
For savala vadai
75 gm (2 1/2 oz) onions; chopped
For medu vadai
6 gm (1 1/2 tsp) black peppercorns

Method:

The batter: Put the lentils in the blender and make a fluffy batter, adding small quantities of water at a time (80 ml or 5 tbsp + 1 tsp in all).
Transfer to a large bowl, add the remaining ingredients, except cooking oil, mix well and separate into three equal portions.

The cheera vadai: Mix with one portion of the batter and divide into 16 equal portions

The savala vadai: Mix with a second portion of the batter and divide into 16 equal portions.

The medu vadai: Mix peppercorns with the remaining batter and divide into 16 equal portions.

Cooking: Heat oil in a kadhai (wok), moisten a spatula or a steak turner, place two portions of the batter at a time on it, flatten into a round shape (approx. 2" diameter) with a moist hand.

Make a doughnut-like hole with the index finger, invert the spatula deftly over the kadhai and deep fry over medium heat until light golden.

Remove, keep aside for two minutes, return to the kadhai and deep fry until crisp and golden. Remove to absorbent paper to drain the excess fat. You can also do the cooking in one go.

To serve :

Place a paper doiley on a silver platter, arrange the Vadai on top and serve with sambhaar and assorted chutneys.