- Wash the udad dal well, and soak in 1 cup water for 4 hours. Drain all the water. Grind to a thick paste. Add a little salt and mix well. In a heavy-bottomed vessel, mix together the grated jaggery, cardamom and water. On low heat, melt the jaggery. Turn off the heat. In a deep kadai, over medium flame, heat the oil. Wet a plastic sheet. Dip your fingers in a bowl of water and scoop up a small portion of the batter. Place the batter on the wet plastic sheet and pat into a circle. Wet your index finger and make a hole in the centre. Gently flip the vada onto your fingers and peel off the plastic sheet. Slide the vada into the hot oil. Let the vada fry for a minute. Let the vada fry till it is golden brown. Flip at regular intervals. Using a slotted ladle, remove the vadas from the oil and let the oil drain away a bit. Add the hot vadas to the jaggery syrup. Let the vadas soak in the syrup for 5 minutes. Remove the vadas from the syrup and transfer them to another container. Serve warm.
Pakam garelu
#myrecipe
By Chandana Guptha
Feb, 24th
663
Servings
4 persons
Cook Time
30 minutes
Ingredients
4
- 6
Ingredients
- Urad dal
- Jaggery
- Water
- Oil
- Cardamom powder
- Salt
