Khatta Vada

Ingredients

• 1½ cups short grain rice
• ½ cup split skinless black gram (dhuli urad dal) 
• 1 teaspoon fenugreek seeds (methi dana)
• ¾ cup yogurt
• 1 tablespoon oil + for deep frying
• 1 teaspoon fennel seeds (saunf) powder
• 1 teaspoon cumin seeds
• ½ teaspoon crushed black peppercorns
• ½ teaspoon turmeric powder
• 1½ tablespoons white sesame seeds
• 1 tablespoon ginger-green chilli paste
• Salt to taste
• 1 teaspoon coriander seeds, roasted and coarsely crushed
• 2 tablespoons chopped fresh coriander leaves     

Method

1. Heat a pan, add rice, split skinless black gram and fenugreek seeds and dry roast on medium heat for 2-3 minutes. Take the pan off the heat, transfer the mixture into a bowl and allow to cool. Then transfer into a grinder jar and grind to a fine powder. 
2. Take 1½ cups of this powder into a large bowl. You can use the remaining powder to make the vadas another time.
3. Add yogurt and mix with your hand. Add 1 tablespoon oil and mix well. Cover with a lid and set aside to ferment for 6-8 hours.
4. Add fennel seeds powder, cumin seeds, crushed black peppercorns, turmeric powder, white sesame seeds, ginger-green chilli paste, salt and coriander seeds and mix well.
5. Add coriander leaves and mix well. Add 1 tablespoon ground powder and mix well.
6. Heat sufficient oil in a kadai. 
7. Grease your fingers with some oil, take small portions of the mixture, shape each portion into a ball and flatten it slightly. Slide these into the hot oil and deep-fry till golden brown and crisp. Drain on an absorbent paper. 
8. Arrange the vadas in a serving bowl and serve hot.