Clean,wash and soak in lukewarm water for two hours. Grind the dal with little water,garlic and dry chilli to a rough (dardara) paste. Give rest to the batter for 2 hours in a warm place for natural fermentation.
Then mix rest other ingredients(except oil) with the batter nicely.
Heat cooking oil in medium heat. Make the Vada in sizes of your choice.
Deep fry both the sides till golden brown. Remove from oil and let the extra oil to be soaked in absorbent kitchen paper.
Serve hot with Ghugni and enjoy the winter evening.
Thanks
Notes: cornflour/rice flour help to bind the batter and make vada/pakoda crispy from outside and soft inside.
Natural fermentation is better for health as it helps in digestion.
