Rice Vada

Ingredients 

• 1 cup rice, soaked overnight and drained
• 5 tablespoons split black gram skinless (dhuli urad dal) soaked overnight and drained
• 1 large tomato chopped
• ½ inch piece ginger
• 4-5 garlic cloves
• ½ lemon-sized tamarind ball
• Salt to taste
• 3 tablespoons fresh coriander leaves, chopped
• 1 medium onion, chopped
• ¼ teaspoon carom seeds (ajwain)
• 1-2 green chillies, chopped
• ½  teaspoon turmeric powder
• ¼ teaspoon baking powder
• Oil for deep-frying 

Method

1. Put split black gram, rice and 3 tbsps water in a blender jar and blend to a smooth paste.
2. To make tomato chutney, put tomato in another blender jar. Add ginger, garlic, tamarind and a little water and blend to a fine paste. Transfer into a bowl.
3. Add salt and mix, add 1 tbsp coriander leaves and mix well.
4. Transfer the rice-black gram mixture into another bowl. Add onion, carom seeds, green chillies, remaining coriander leaves,
5. Turmeric Powder and salt and mix well. Add baking soda and mix well.
6. Heat sufficient oil in a kadai, drop small portions of the dough with your fingers into hot oil and deep-fry till golden brown and crisp. Drain on absorbent paper.
7. Transfer them on a serving platter and serve hot with tomato chutney.