4 Serves
288 Mins
Soak the urad dal in water for at least 4 hours, then drain and grind into a smooth, fluffy batter using a food processor.
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New ZealandVitamin K
3 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
33 µg / 400 µgCalcium
77 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
72 mg / 420 mgPhosphorus
232 mg / 1,250 mgPotassium
393 mg / 4,700 mgSodium
1078 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
27 µg / 55 µgFiber
4 g / 28 gSugar
12 g / 50 gSaturated Fat
0 g / 20 gCholesterol
1 mg / 300 mgCaffeine
0 mgNet Carbs
40 gAlcohol
0 g
Whisk the batter vigorously to incorporate air, then heat cooking oil in a frying pan over medium heat.
Drop spoonfuls of the batter into the hot oil and fry until golden brown and cooked through, then remove using a slotted spoon.
Soak the fried vadas in warm water for 15 minutes to soften, then gently squeeze out excess water.
Arrange the vadas in a bowl, pour whisked yogurt over them, and season with salt, black pepper, and optional chutneys before serving.
6
g28
g3
g
Libyan