View source for Milagu Vadai


== Description ==


[[Image:20meduvada.jpg|thumb|Milagu Vadai]]

=== Ingredients ===
* [[urad dal]] - 1 cup
* Whole [[pepper]] - 1 ½ tsp.
* [[asafetida|asafoetida]] - a small piece
* [[salt]] to taste
* [[oil]] For deep-frying

== Procedures ==
Clean the [[urad dal]] well and soak it in [[water]] for about 30 minutes. Take about two-tablespoons of whole [[urad dal]] and keep them aside. Grind the remaining [[dal]] to a smooth and firm paste by adding [[water]] little by little, whenever necessary. Add [[salt]] to the ground paste. Crush the whole [[pepper]]. Do not make them to a fine powder. Add the crushed [[pepper]] to the ground paste and mix all the ingredients thoroughly well. Next add the whole [[urad dal]] which was set aside to the paste and mix them all well. Heat [[oil]] in a kadai. Take a small clean plastic paper. Take small portions of this ground paste and place it on the plastic sheet. Flatten this with wet fingers till they become very thin. Take these out of the plastic sheet carefully and deep-fry them till it becomes golden brown and crisp. 



=== Other Links ===

== See also ==

[[Category:Asafetida Recipes]]
[[Category:Dal Recipes]]
[[Category:Singaporean cuisine]]
[[Category:Singaporean cuisine]]
[[Category:Snack Recipes‏‎]]
[[Category:Appetizer Recipes]]
[[Category:Urad dal Recipes]]